• Activate (mix) your yeast in the warm water, with sugar. Allow to stand for 5 min till nice and bubbly.

  I do this in my stand mixer bowl to save on dishes but you do you.
• Once your yeast is bubbly, melt your butter in the microwave.

In your stand mixer

• Using your dough hook, mix on low the yeast mixture & 2½ cups of flour.
• Add in the melted butter and salt, then ½cup increments of remaining flour.
• Mix on ~speed 3 for 8min
• You want a soft dough which doesn't stick to your hands. *

Proofing

• Roll your dough into a tight ball, place in a mixing bowl, cover and allow to rest for about an hour in a warmish environment.

  In a pinch, I use my oven at 50°C with oven door slightly ajar. This rises my dough in 30-45min.
• Once doubled in size, knock out the air and weigh the while ball of dough.
• Divide that number by 12 for 12 rolls.

  (mine worked out to ~54g last time I made it) doesn't seem like much but they do proof for a second time.
• Measure out and roll each ball and place into an oiled baking tray
• I place then about a finger width apart to allow for the rise. Cover with a dish towel.

  And allow to rise somewhere warm for a second time. Not the oven this time!
• Preheat your oven now to 180°C
• When they are smooshed up against each other, they are ready to bake.

  Totally optional: you can melt some butter and do a melted butter wash and sprinkle with salt *YUM*
• Bake for 15 min at 180°C – they will be golden and smelling divine.

  Enjoy