In the bowl of a stand mixer fitted with the dough hook, combine all the ingredients. Stir until combined. Turn the mixer on medium low speed and knead until a soft yet tacky dough forms, about 5 minutes.

Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until it’s almost doubled.

Turn the dough onto a lightly greased surface, gently deflate it, and divide it into 6 equal pieces. Roll each piece into a ball.

Place the balls on a parchment-lined baking sheet, leaving about 2 to 3 inches between them and flatten gently. Cover and let rise until the buns have doubled in size 45 to 60 minutes minutes. Towards the end of the rising time, preheat the oven to 350°F.

Bake the buns for 25 to 30 minutes, or until they’re light golden brown. Remove them from the oven, and brush them with melted butter, if desired.

Transfer the buns to a rack to cool. Store buns, well-wrapped, at room temperature for several days or in the freeze for up to 2 months. Defrost to room temperature then reheat in a 300°F oven or toast.