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1
Spray your muffin pans generously with cooking spray and place them on a baking sheet. (Placing on the baking sheet will help to keep the bottom of the rolls from browning too quickly.)
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2
Pour your warm water into the bowl of your mixer. Add the yeast and whisk to combine. Add the warm buttermilk, softened butter, sugar, salt, and just over half of the flours. Knead with dough hook on low speed, about 8 minutes, adding more flour as needed to make a dough that is soft, smooth, and elastic.
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3
Place the dough into a large greased bowl and cover with plastic wrap that has also been sprayed with cooking spray.
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4
Allow the dough to rise one hour.
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5
Turn the dough onto a lightly floured countertop, and divide into 2 ounce portions. Cut each portion into 3 chunks. Round each portion, and dip in melted butter, then place into muffin cups (so you'll have a 2 ounce portion, split into three balls, for each muffin tin hole). When you have finished with all the dough, cover the pans loosely with lightly greased plastic wrap and allow to rest about 45 minutes, or until doubled in bulk.
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6
Preheat oven to 375F the last 15 minutes of rising time.
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7
Place the rolls in the oven and bake 10 minutes. Reduce the temperature to 350F and continue baking until lightly browned about 15-20 minutes more. (If you're making these ahead, and planning to freeze them and reheat later, I do not let them get quite as brown, as they will brown a bit when you reheat them).
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8
Allow the rolls to cool in the pan about 10 minutes, then serve, or turn them out onto a cooling rack to cool completely.
