You're not skipping homework, pav just has a shorter syllabus :)
For this style of soft bun the class method IS shape directly, then one full proof in the tin - until the balls double and pass the jiggle check - then bake. Nothing is lost for pav's job description: soft, fluffy, mild. The single proof after shaping does all the aeration the bun needs.
What a second or longer fermentation buys is FLAVOUR development - that's what cold fermentation and preferments are for, and it matters for lean crusty breads where the taste of the wheat is the star. Pav's character comes from softness and richness, not fermented complexity, so the long route adds little.
One proof, done properly, is the recipe. Spend the saved time buttering the tava.
