1 package active dry yeast
1 � cups warm water (not hot or it will kill the yeast)
2 teaspoons sugar
2 teaspoons salt
3 to 3 � cups unbleached all-purpose flour
Water
Add the remaining � of water, salt, and 2 cups of the flour and beat vigorously after every cup of flour for 3 minutes. Beat for another 5 minutes, continuing to add the remaining flour until the dough begins to pull away from the sides of the bowl.
Turn out on a lightly floured surface. Knead for 8 to 10 minutes, until dough is smooth and elastic, adding flour as necessary to prevent stickiness.
Lightly oil a large bowl. Place dough in bowl and turn to coat on all sides.
Cover with plastic wrap and let rise in the refrigerator for 10 to 12 hours or overnight.
Let dough come to room temperature. Preheat the oven to 450 degrees.
Turn out again. Divide into thirds, shape into buns, and place on a nonstick cookie sheet or tray.
Cover with moist (not wet) dish towel and let rise until doubled in bulk � about 20 minutes.
Moisten with water (that makes the crust crunchy).
Make the traditional slash or cross in the middle of the buns (with razor blade). I sometimes throw poppy or sesame seeds and/or Sea salt on the buns at this point.
Bake for 20 minutes, until golden brown, spraying again with water after 10 minutes of baking. (In case you have an older oven, you might want to check the bottom of one bun, if it sounds hollow when you knock on it, they are done. If not, just flip the buns and let them in the oven (belly up) until the bottom is done as well.
