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1
Generously spray a 12 cup muffin pan with cooking spray and place on a large baking sheet with parchment paper.
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2
In a bowl,hand whisk water and yeast together and let stand 2 to 3 minutes to dissolve yeast.
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3
Briskly whisk in buttermilk,softened butter,sugar,salt,and most of flour.
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4
Knead with dough hook on lowest speed about 8 minutes,adding more flour as necessary to form a soft,smooth,elastic dough.
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5
Remove dough hook and spray dough with cooking spray.
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6
Cover entire mixer and bowl with a large clear plastic bag.
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7
Let rise until almost doubled,45-60 minutes.
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8
Turn out dough onto lightly floured surface and gently deflate.
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9
Divide dough into 12 portions.
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10
Cut each portion into 3 chunks or balls and dip into melted butter.
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11
Place 3 chunks into each well of muffin pan.
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12
Drizzle any leftover butter over rolls.
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13
Cover loosely with plastic wrap and allow to rise until doubled in bulk,30-60 minutes.
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14
Preheat oven to 375F and bake 10 minutes.
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15
Then reduce temperature to 350F and bake until lightly browned,another 15-20 minutes.
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16
Cool in pan 10 minutes and then turn out to serve or cool completely.
