Makes enough dough to make 12 buns or rolls
Prep time: 10 minutes
Total Time: 2 hours 30 minutes
¾ cup buttermilk, warm
6 Tablespoons unsalted butter, melted and cooled until warm
3 large eggs, lightly beaten
4¼ cups all-purpose flour
¼ cup sugar
1 envelope (2 ¼ teaspoons) instant or rapid-rise yeast
1¼ teaspoons salt
1. Whisk the buttermilk, butter, and eggs together in a large liquid measuring cup. Mix 4 cups of the flour, sugar, yeast, and salt in a standing mixer fitted with a dough hook. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 1 minute.
2. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes. (if, after 5 minutes, more, flour is needed, add the remaining ¼ cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom.
3. Turn the dough out onto a clean counter and knead by hand to form a smooth, round ball, about 1 minute. Place the dough in a lightly oiled bowl and wrap tightly in plastic wrap. Let rise in a warm place until doubled in size, 2 to 2½ hours.
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