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1
Place the yeast, water and 1 tablespoon of the flour in a small bowl. Mix to combine and set aside.
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2
Place the chopped butter and sugar in the bowl of an electric mixer and beat on low speed until combined.
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3
Increase the speed to medium and beat for 8 minutes or until pale and creamy.
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4
Scrape down the sides of the bowl and add the egg yolks. Beat until well combined.
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5
Reduce the speed to low and gradually add the buttermilk, vanilla, salt, the remaining flour and the yeast mixture and beat until combined.
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6
Scrape down the sides of the bowl. Beat for a further 8-10 minutes or until the dough is smooth.
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7
Turn the dough out onto a lightly floured surface and, kneading gently, bring together.
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8
Transfer to a lightly greased bowl and cover with plastic wrap. Set aside in a warm place for 2-3 hours or until the dough has doubled in size.
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9
Brush a 10cm x 20cm (2-liter/2-quart-capacity) loaf tin with half the melted butter. Turn the dough out onto a lightly floured surface. Divide the dough into 4 equal pieces and shape into rounds. Arrange in the prepared tin, cover with plastic wrap and set aside in a warm place for 1-2 hours or until doubled in size.
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10
Preheat oven to 180u00b0C (350u00b0F). Using kitchen scissors, snip lengthways down the center of the dough in the tin to create 8 portions. Brush the dough with the remaining butter and bake for 30-35 minutes or until golden. Pull the loaf apart and spread with extra butter to serve.
