First, mix the water, yeast, salt and butter together well until the yeast dissolves. Then sieve the flour and knead in well. Knead until the dough is even.
Cover and place in the refrigerator. I always make the dough in the evening for the next day or in the morning for the evening. However, it should rest for at least 4 hours.
Take the clearly risen dough out of the refrigerator. Flour the work surface and knead the dough a little more. Shape a strand so that it is easier to separate the individual buns. I always use 83 - 85 grams of dough per bun. This is how I get 10 rolls out of the dough.
Now grind the individual dough pieces and shape them into rolls. Place on the baking sheet and let rise for another 30 minutes at room temperature.
Make a cut in the top of the bun after you leave it. My tip for this: dip the knife into hot water after each roll. This way the dough does not stick so strongly to the knife and is easier to cut.
Preheat the oven to 270 degrees or as high as the oven can handle. During this time, the rolls will still go a little.
When the oven is hot, spray the rolls vigorously with water, switch the oven to 240 degrees and slide the rolls onto the second rail from the bottom. Bake for 20-25 minutes.
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