Bloom the yeast: In a small bowl, combine warm buttermilk, a pinch of sugar, and yeast. Let it sit 5 minutes until foamy. If it doesn’t foam, your yeast is probably out for the day and you should start over.

Mix dry ingredients: In a big bowl, whisk flour, remaining sugar, and salt. Make a little well in the middle for the wet stuff.

Combine: Pour in the foamy buttermilk mixture and melted butter. Stir until a shaggy dough forms, then turn it out onto a floured surface.

Knead: Knead for 6–8 minutes until smooth and elastic. If it sticks, dust with a touch more flour—don’t go crazy, we’re not building a brick house here.

First rise: Lightly oil a clean bowl, drop in the dough, cover, and let it rise in a warm spot until doubled (about 45–60 minutes). Yes, patience, friend—smell that dough waking up is half the fun.

Shape: Punch down the dough, then divide into 12 equal pieces. Roll each piece into a tight ball and place on a greased baking sheet or in a parchment-lined dish, evenly spaced.

Second rise: Cover and let rise again until puffy, about 25–35 minutes. If you’re pressed for time, you can skip this a tad, but you’ll lose some loft.

Bake: Preheat oven to 375°F. Brush tops with beaten egg if you want glossy crowns, then bake 14–16 minutes until golden. If you like extra butter, brush again as soon as they come out.

Cool and serve: Let them rest a couple of minutes, then break into the warm, buttery goodness. And yes, they freeze beautifully if you don’t eat them all in one sitting.