Measure all of the ingredients, in the order that they are listed, into the bread machine.
Select the dough cycle. This cycle is usually 1 hour, 30 minutes.
After the dough cycle has completed, remove the dough to a lightly floured surface, cover with a clean tea towel and let rest for 15 minutes.
Once the dough has rested, divide the dough into 12 portions. To do this I first divide the dough in half, then each piece in half again, then each piece into 3, to get 12 pieces.
Shape the dough into buns. To do this make sure your hands are lightly floured.
Shape each portion of dough into a ball.
You want the tops of the buns to be taut, so while keeping the dough in a ball shape, you need to tuck the dough at the bottom of each bun, underneath as you roll. You’ll get the hang of it as you roll them!
Grease an 9 x 13 baking pan lightly with oil.
Then place the buns into the baking pan, in 3 rows of 4, spacing them out evenly.
Cover with a clean tea towel and let rest and rise in a warm place for 1 hour, or until the dough has doubled in size.
Preheat your oven to 350 degrees.
After the buns have finished rising, bake them for 25 minutes.
When the buns are done, they will sound hollow when you tap on the tops.
As soon as you take the buns out of the oven, brush the tops with butter.
Let the buns rest in the pan for about 20 minutes, then remove to a plate.