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Activate the yeast: Warm the buttermilk slightly (not hot—yeast hates saunas). Mix in sugar and yeast, then let it sit for 5-10 minutes until frothy. If nothing happens, your yeast is dead. Start over.
Mix the dough: In a large bowl, combine flour and salt. Add the yeast mixture, melted butter, and egg. Stir until a shaggy dough forms.
Knead: Turn the dough onto a floured surface and knead for 5-7 minutes until smooth. If it sticks like glue, add a bit more flour—but don’t overdo it.
First rise: Place the dough in a greased bowl, cover with a towel, and let it rise for 1-2 hours until doubled. Patience is key here.
Shape the rolls: Punch down the dough (take out your frustrations), divide into 12 equal pieces, and roll into balls. Place them snugly in a greased baking dish.
Second rise: Cover and let them rise again for 30-45 minutes. They should look puffy and adorable.
Bake: Preheat oven to 375°F (190°C). Bake for 20-25 minutes until golden brown. Brush with melted butter right after baking for extra glory.