Step 1

Preheat oven to 400˚ F. Line 2 baking sheets with parchment paper.

Step 2

Combine 2 cups of the flour, the sugar, yeast and salt in the bowl of a stand mixer. Mix with the dough hook to combine.

Step 3

Place butter and buttermilk in a medium-size microwave-safe bowl or cup and cook on high for 1 minute. Stir and then cook for another 20 seconds. Check the temperature of the mixture with your finger. It should feel very warm to the touch, but not so hot you pull back your finger. Continue to cook in 10-second increments until proper temperature is reached, 120-130˚F.

Step 4

Add buttermilk and butter to the flour mixture. Mix, with the dough hook, until well combined, then add the egg and remaining 1 1/4 cups of flour. Knead at medium-low speed (#3 on a KitchenAid stand mixer) for 5 minutes. Add more flour (up to 1/4 cup), 1 tablespoon at a time until the dough starts to leave the sides of the bowl.

Step 5

Transfer dough to a well-floured work surface. Turn to coat all sides of the dough with flour. Divide the dough into 10-12 pieces. Shape into round rolls - (see technique above in the post).

Step 6

Place the dough balls on the baking sheet about 2 inches apart. Gently flatten each piece with the palm of your hand. Cover both sheets with a clean kitchen towel and allow to rise for 15 minutes.

Step 7

Whisk the extra egg together with the water. Brush each roll with the egg wash, covering the entire top surface.

Step 8

Bake for 12 to 15 minutes until golden brown. Remove from oven and transfer rolls to a wire rack to cool.