Warm the water to 115F in a small saucepan.
Pour the flour into a bowl of a stand mixer, add the salt and butter. Mix on low speed, using the paddle attachment until well blended.
Add the sugar and yeast to the flour.
Gradually pour the water into the flour mixture, mixing until a soft, slightly sticky dough has formed and all the flour has been mixed in.
Knead with the dough hook on medium-low speed for 3-5 minutes (or by hand for 10 minutes) until the dough becomes smooth and doesn't stick to your work surface. When the dough is ready it should pass the- before you go throw the dough at your window let me tell you how to test it. Pinch a small piece of dough between your thumb and forefinger of each hand. Begin stretching the dough, it should be translucent in places but not break. If it doesn't pass the test, knead the dough for a minute longer and check again.
Shape the dough into a ball, place in an oiled bowl, and cover tightly with plastic wrap.
Let the dough prove in a warm place until doubled in size.
Line an 11 by 17-inch rimmed cookie sheet with a silicone baking mat
Turn the dough out onto a lightly floured surface and punch it down with your fist.
Divide the dough into 8 equal pieces (you can use a kitchen scale for accuracy).
Roll each piece into a ball, then lightly roll the ball in flour.
Gently flatten each ball with a rolling pin to shape it into a square with rounded corners.
Space the buns an inch or two apart on the prepared tray.
Place the tray in a warm place until the buns double in size (I like to use our dehydrator set to bread rising for this).
About 10 minutes before the buns are done proving, preheat the oven to 400 F.
Use a sieve to dust the buns with flour, then bake them in the middle of the oven for about 15-20 minutes, until they’re golden brown. For crusty blaas, turn up the oven to 425 F (220 C).
Let the buns cool briefly on a wire rack before slicing and serving.