Combine all ingredients and knead in a stand mixer for about 5 minutes. Transfer to an oiled bag and refrigerate at least overnight (3 days to a week is better). Bring bag to warm temperature by holding the bowl in warm water. Form into 2 to 4 buns depending on what your filling is. Allow to rise until nearly doubled (usually an hour but depends on your room temperature). Score with a bread lame and place in a preheated 425 degree Fahrenheit oven for 22 to 25 minutes, or until the internal temperature is 190 degrees Fahrenheit.