350 - 400 grams all-purpose flour
180 ml buttermilk
120 grams + 2 tablespoons butter, melted, divided
4 tablespoons warm water
2 teaspoons active dry yeast
2 teaspoons mild honey or sugar
1 teaspoon salt
Stir together yeast, water and honey (or sugar) in a large bowl and let stand until foamy, about 5 minutes. Add flour, salt, buttermilk and 6 tablespoons of melted butter to the yeast mixture and stir with a wooden spoon until a soft dough forms. Turn the dough onto a well-floured surface and knead until dough is smooth and elastic, about 6 to 8 minutes. Form the dough into a ball and place in an oiled bowl, turning to coat. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 90-120 minutes. After the dough has risen, punch it down and then halve it. Keep one half covered with plastic wrap and roll out the other half of the dough on a lightly floured surface into a 12-inch square.
Brush the dough with melted butter and then cut into 6 equal strips. Stack the strips, buttered sides up, and then cut the stack into 6 equal pieces. Turn each piece on its side and put into a muffin cup. Repeat the process with the other half of the dough to yield a total of 12 rolls. Separate the outer layers of each roll to fan outward. Cover the rolls with a kitchen towel and let them rise in a draft-free place until doubled (the dough should fill the muffin cups), about an hour. Bake the rolls, in a preheated oven, at 180˚C until they are golden brown, 20 to 25 minutes. Original.