¼ c warm water

2 Tb rapid rise yeast

1¼ c warm buttermilk

¼ c softened butter, cut into small chunks

¼ c sugar

5-6 c flour

½ c butter, melted

¼ c warm water

¼ c warm water

¼ c warm water

¼ c warm water

¼ c warm water

¼ c warm water

¼ c warm water

¼ c warm water

¼ c warm water

Spray a muffin pan with cooking spray. In a mixing bowl whisk water and yeast together and let stand 2-3 minutes to dissolve yeast. Briskly whisk in buttermilk, butter, sugar, and most of the flour. Knead dough about 8 minutes, adding more flour as necessary to form a soft, smooth, elastic dough. Spray dough with cooking spray and cover with plastic wrap. Let rise until almost double 45-60 minutes or regrigerate overnight. If refrigerate, allow dough to warm to room temp before proceeding. Turn out onto a lightly floured surface and gently deflate. Divide dough into 12 portions. Cut each portion into three chunks and dip chunks into melted butter. Alternatively, you can form the chunks into small balls. Place three chunks into each well of the muffin pan. Cover with plastic wrap and allow to rise until doubled, 30 - 60 minutes. Preheat oven to 375° and bake 10 minutes. Reduce temperature to 350° and bake until lightly browned (another 15-20 minutes). Cool in pan 10 minutes.