To a mixing bowl of an electric mixer using a dough hook attachment, stir to dissolve the yeast in the warm water and let sit for 5 minutes. add the flour and salt. Knead the dough until it forms a smooth dough ball. The dough should feel soft and easy to work with.
Cover the dough, and let it proof at room temperature for about an hour or until it doubles in size.
After proofing, punch the dough to get rid of any air bubbles. Divide the dough into 12 equal pieces. Cover the dough balls with a kitchen towel to prevent them from drying out while youre shaping the buns.
To shape the buns, take each dough ball and roll it out into a cigar-like shape. Next, roll it out into a longer and narrower strip, and fold it in half lengthwise. Roll it up into a bundle, with the loose end tucked underneath. Turn it on its side so the swirls are facing up, and press it down with your palm. Now roll it out into a disc about 4 inches in diameter. Repeat these steps for all of the dough balls. (See the picture to see how to shape the dough).
Place the shaped buns on a lightly floured baking sheet. Cover the shaped buns with a dry kitchen towel, and let rest for 20 minutes before cooking.
Pre-heat an electric griddle or you can use a flat bottomed pan over medium heat. Place the buns in the pan about an inch apart (no oil is necessary) and let the buns cook for 2 minutes on each side. The heat shouldnt be too high, or your buns may burn. After cooking the buns for 2 minutes on each side, and cook each side for another minute or so until the entire bun is golden brown.
