Instructions: In large bowl, sprinkle sugar and yeast over warm water and stir briefly. Let stand, allowing yeast to swell, 2 to 3 minutes.

Warm buttermilk in the microwave for 1 minute. Stir in buttermilk, butter chunks, sugar, salt and most of flour. Knead to make soft dough, adding more flour as required, until smooth and elastic, 8 to 10 minutes.

Place in lightly greased bowl and cover. Allow to rise until double in bulk, about 45 minutes, or refrigerate at least 8 hours or overnight (if refrigerating, allow dough to warm up before proceeding, 2 to 3 hours).

Divide dough into 12 portions. Cut each portion into 3 chunks and dip in melted butter. (For more traditional looking rolls, form chunks into small balls by rolling dough between hands.)

Place 3 balls or chunks into each well of 12-cup muffin tin. Drizzle any leftover melted butter over rolls. Cover lightly with plastic (slipping entire baking sheet into a large, trash bag works well) and allow to rise until double in bulk, 30 to 40 minutes.

Bake at 375 degrees 10 minutes; reduce heat to 350 degrees and bake until lightly browned, another 15 to 20 minutes.

Variation: Add 1 tablespoon finely crushed garlic and 2 tablespoons minced fresh parsley to melted butter. Proceed as above.

This recipe yields 1 dozen rolls.

Comments: This dough can also be used to make Parkerhouse or fan rolls.

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