Ingredients
1 tablespoon sugar1 tablespoon active dry yeast1-1/2 teaspoons salt5-1/2 to 6 cups all-purpose flour1 cup buttermilk1/2 cup water1/2 cup butter, cubed3 large eggs, room temperature2 tablespoons butter, melted
Preparation
In a large bowl, mix sugar, yeast, salt and 3 cups flour. In a small saucepan, heat buttermilk, water and 1/2 cup butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Do not knead. Place dough in a large greased bowl. Cover; refrigerate overnight.
Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 hours.
Preheat oven to 400°. Bake until golden brown, 15-20 minutes. Brush with melted butter. Remove from pans to wire racks; serve warm.
