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In the bowl of a stand mixer, with a dough hook, or in a large bowl, mix together all of the ingredients, starting with just 3 cups of the all-purpose flour (see notes below). Once the dough comes together, check if it is clearing the sides of the bowl; if not, add more flour, 1/4 cup at a time, until it clears the sides of the bowl.
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2
Knead for 5-6 minutes with the machine or 8-10 minutes by hand, until the dough is smooth. Spray a large bowl with cooking spray and move the dough into it, rolling it around to coat it with the oil. It will be very soft and tacky, but as long as you can move it, don't worry about it being a bit sticky. If it's too sticky to move, add a bit more flour before continuing.
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Cover the bowl with plastic wrap and allow the dough to rise for 1 1/2 to 2 hours, or until doubled. Transfer to a work space sprayed with cooking spray. Using a sharp knife, or a dough scraper, cut the dough into 24 equal pieces. If you like to weigh your buns, they'll each be about 2 1/2 ounces. I don't bother, I just cut the dough in half, then in quarters, then into 6 pieces each; just estimating the size so they're all about the same.
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4
Shape each piece into a ball, rolling it on the oiled countertop under your cupped hand until it forms a uniform round ball. Place the shaped buns on a cookie sheet sprayed with cooking spray. Cover with a tea towel and allow to rise for about 45 minutes until they're almost doubled in size.
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Preheat the oven to 375u00b0F. Bake for 20-25 minutes until the tops are golden. Remove to a wire rack to cool.
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Notes:
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1. If you prefer to use active dry yeast, replace the instant yeast with 2 1/2 teaspoons active dry yeast and mix it with the warm water, buttermilk and maple syrup first, allowing it to get foamy before adding the rest of the ingredients.
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2. The amount of flour is 6 to 7 cups because with yeast breads, it can vary depending on humidity. I find it changes with the same recipe depending on the day. Start with 6 cups and if the dough is not clearing the sides of the bowl, add 1/4 cup at a time until it clears the sides of the bowl, then continue with the kneading. You don't want to overflour the dough or the buns won't be as soft and fluffy.
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Recipe adapted from How Sweet It Is.
