Activate the Yeast: In a bowl, combine warm water, yeast, and sugar. Let sit for 10 minutes until foamy.

In a stand mixer with dough hook attached, combine flour and salt. Add in the water/yeast mixture and buttermilk. Mix until almost combined.

Then add the softened butter and mix until incorporated.

Knead the dough for about 5–6 minutes, or until the dough is smooth and soft. It should feel soft and very slightly tacky, but not sticky.

Place the dough in an oiled bowl, cover, and let rise for about 1.5-2 hours or until doubled in size.

Turn the dough out onto a lightly floured surface and divide into 12 equal portions.

Roll the dough into a ball by bringing the edges inward and pinching the dough closed. Place the roll seam side down on your surface and gently roll/pull forward and back to tighten the ball shape. Place in a very lightly greased 9x13" baking pan.

Cover again for the second rise and let rise for about 1 hour until puffy.

Brush with 2 tbsp melted butter and bake at 400°F for 24–26 minutes, or until golden brown.

Brush with another 2 tbsp of melted butter and sprinkle with flaky sea salt.