Combine 1 and 2. Keep covered in room temperature to properly hydrate flour for 20 minutes. Kneed soft elastic dough and let it ferment in room temperature for 20-30 more minutes, covered. Buns taste better if the dough is raised slowly overnight in a refrigerator. Otherwise, continue in room temperature for about 1 hour until the dough doubles in size.
Put room-temperature dough onto a lightly floured surface and divide into 8 equal portions. Shape each portion into a ball, place on parchment paper-lined baking sheet and let it rise for 30 minutes, covered.
When rolls double in size, preheat the oven to 375-380F and start working on craquelure.
for craquelure paste
Mix first four dry ingredients.
Mix malt syrup, oil and 150ml of warm water.
Combine 1 and 2 with a whisk. Runny paste should drip off the whisk slowly. If not, add more water, a teaspoon at a time (but no more than 50ml) to make consistency right.
Keep the paste in room temperature for 15 minutes to let the yeast work.
Spread 1/8" thin layer of the paste on rolls. It should be 3-4mm (1/8”) thick. If the layer is too thin, it won’t crackle; too thick — the contrast between the soft crumb and hard crumb will be unpleasant. It is OK to let the paste run on the surface of baking sheet. It is easy to cut off tails of crust when baked.
Put rolls into hot oven and bake for 35-40 minutes. Cool buns on a wire rack before serving.