# What You Need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast
04 - 1 teaspoon fine sea salt
05 - 1 cup buttermilk, room temperature
06 - 1/4 cup warm water, about 110°F
07 - 1/4 cup unsalted butter, melted and slightly cooled
08 - 1 large egg, room temperature
→ For Brushing
09 - 2 tablespoons unsalted butter, melted
# How To Make:
01 - In a small bowl, combine warm water and 1 teaspoon sugar (taken from measured sugar). Sprinkle yeast over water and let stand for 5 to 10 minutes, until foamy.
02 - In a large mixing bowl, whisk together flour, remaining sugar, and salt until uniformly combined.
03 - In a separate bowl, whisk together buttermilk, melted butter, and egg until smooth.
04 - Pour yeast mixture and buttermilk mixture into the dry ingredients. Mix with a wooden spoon or dough hook until a shaggy dough forms.
05 - Knead dough on a lightly floured surface for 8 to 10 minutes by hand, or 5 to 7 minutes with a stand mixer and dough hook, until dough is smooth and elastic.
06 - Transfer dough to a greased bowl, cover, and place in a warm spot. Let rise for 1 hour, or until doubled in size.
07 - Punch down dough and divide into 12 equal pieces. Shape each piece into a smooth ball; arrange in a greased 9x13-inch baking pan.
08 - Cover pan with a clean towel and let rolls rise for 45 to 60 minutes, until puffy and nearly doubled.
09 - Preheat oven to 375°F.
10 - Bake rolls for 18 to 22 minutes, until golden brown on top.
11 - Remove pan from oven and immediately brush rolls with melted butter. Cool slightly before serving.
