Add warm water and a teaspoon of honey to a small bowl, sprinkle the yeast over the liquid surface and let it bloom for 5 - 10 minutes, the mixture should puff up.

Microwave the buttermilk in a large measuring cup or glass bowl for 30 seconds to warm it up. Melt 2 oz of butter in the microwave for 30 seconds. Add the melted butter and honey to the warm buttermilk, and stir to combine. Ensure the liquid mixture is below 110°F, it should be warm to the touch and not piping hot.

In a stand mixer bowl, add flour and salt, stir to distribute evenly. Pour the warm milk mixture and bloomed yeast mixture over it, and knead with the dough hook on speed 2 for about 10 minutes. The dough will still start to pull away from the side of the bowl, but will still be very soft and somewhat sticky.

Oil a glass bowl, your hands and the dough scraper. Scrape the dough out of the mixing bowl onto a floured surface, quickly shape it into a ball and place it in the oiled bowl. Cover, and let rise in a warm place for 1 - 2 hours until at least double in size.

Line a large baking sheet with parchment paper or a silicone mat.

Shape the buns into Lion House Rolls: Turn the dough out onto a lightly floured surface and roll out into a rectangle 12”x15” and about ¼” thick.

Melt the remaining 1 oz of unsalted butter and brush the surface of the dough with the melted butter.

Use a pizza wheel to cut the dough sheet in half, horizontally. Then cut each half into six rectangles about 2 ½”x6”. Roll each of the small rectangles up and place on the prepared baking sheet seam side down, spaced 1” - 2” apart.

Shape the buns into round dinner rolls: Skip step 6-8 and simply divide the dough into 12 equal portions and shape into round balls. Place dough on the prepared baking sheet equal distance apart.

Cover the rolls with a sheet of oiled plastic wrap and let rise for 1 hour.

Preheat the oven to 375°F.

Beat 1 large egg with a tablespoon of water or milk to make the egg wash. Lightly brush egg wash over the top of the rolls and bake for 15 - 20 minutes until golden brown.

Remove the rolls from the oven and brush the top with melted salted butter if desired.