Sorry, wasn’t clear on that. Perhaps “buns” isn’t the right word, anyway. More like individual crusty bread lumps. So here is the basic procedure, modified from a couple of recipes. It’s not at all picky, you can’t really screw it up.
Take 6 cups all purpose flour, about 3tsp salt and ½ tsp quick rise yeast. Mix together in a really big bowl. You can add a big dollop of olive oil if you’re so inclined.
Add water, mixing with a spoon, until all the flour is incorporated. This should be about 2 ½ to 3 cups of water. I don’t make it quite as wet as the original recipe, but you can. No kneading is necessary, just get all the flour dampish.
Cover and let sit for about 20 hours, after which you’ll have a big bowl of bubbly wet dough.
Dump a bunch of flour onto your counter, and grab a handful of dough (maybe ¾ cup) out of the bowl. Drop the dough into the flour, and form a rough roundish shape out of it, flipping it a couple of times to incorporate some of the flour so that it can be handled. (If you want to make pizza dough out of it at this point, just roll it out into a thin pizza shape with a rolling pin.) Repeat with the rest of the dough.
If you’re baking it in the oven, put the rounds on a cookie sheet and stick them in a very hot oven, 450-500 degrees, until they’re brown on top. If you’re using a barbeque grill, get the grill as hot as possible and throw them on, flipping them after about 2 minutes. Keep the grill lid down. (I always use the grill, and this makes awesome grilled pizza.) Everybody goes nuts over this bread.