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Add all your ingredients in order as listed into your stand mixer with dough hook attachment. Using the stand mixer, have your mixer knead the dough until an elastic lump of dough forms. This can take up to 20 minutes or longer so be patient! Cover with a wet tea towel over the bowl and let sit in a warm area for 1-2 hours.
Remove the dough from your bread machine or bowl onto a non floured counter. Wet your hands as you remove the dough since it will be a little too sticky for dry hands to work with. On the counter, divide the dough into 12 separate pieces. Form each piece into a round shape or ball by either tucking the dough under itself or placing your dough on the counter and pulling it towards yourself keeping tension on the dough.
After this is done to all the dough, place them into a baking dish lined with butter to prevent sticking. I use a 9x13 glass dish and make 4 rows of 3.
Cover with a damp towel and let them rise until puffy. I like to do this for even a couple hours if needed, especially during the cool months, but a warm place for these buns to rest will quicken this time!
When you are ready to bake, remove the damp towel and bake at 350 degrees for 15-20 minutes.
Serve warm with extra butter and enjoy alongside soup or as a sandwich bun or anything!
Store in the fridge for 7-10 days.