I really like ferment staff. First because its good for you. This process brings beneficial bacteria Lactobacillus which helps to digest you bread in this case better and lactic acid that’s been produced makes the vitamins and minerals in the flour more available to the body. And personally for me its like a little miracle every time to see the bread raising, milk becoming a yogurt, simple cabbage becoming a sauerkraut… Nature is truly wonderful.
I love making this buns because they actually take minimum of your time , you live your life while sourdough does it job. And they are so delicious with vegan cheese spread, hummus, avocado or eaten on their own. They have good amount of calcium and protein as well which is always a bonus. I really hope that you will give them a try and fall in love with a process just like I did.