Combine flour, salt, and 3 tablespoons of sugar in the bowl of an electric stand mixer.
Place the water in a small bowl and add yeast and sugar. Stir. Let sit 5 minutes.
Add yeast mixture, buttermilk, 1 egg and softened butter to the mixing bowl. Using the paddle attachment, beat until dough comes together.
Switch to the dough hook and beat at medium speed for 7 minutes. Dough should be smooth and elastic.
Transfer dough to a bowl greased with vegetable oil and turn to coat it. Cover with plastic wrap or a clean kitchen towel and let rise until it doubles in bulk, about 1 1/2 hours.The best room temperature for this is in the mid-70s. If your house is cooler than this, you can put it in the oven and place some boiling water in a pan beneath it. Or you can place it on top of the dryer if you are using it or the refrigerator. Sometimes a sunny window is also a good location.
Lightly flour a work surface. Divided dough into 16 pieces. Shape each one into a rope about 7 to 8 inches long. From this point, you can either make knots or spirals.To make knots, shape the dough into a pretzel and then tuck the ends under. To make spirals, simply coil the dough around itself.
Place rolls on a large baking sheet covered with parchment paper. Cover with plastic wrap or a kitchen towel and let rise for 45 to 60 minutes.
Preheat oven to 350 degrees.
Lightly beat the remaining egg in a small bowl. Brush the rolls with egg.
Bake rolls for 15 minutes or until light brown.
Place all topping ingredients in a small bowl and microwave until the butter is melted.
When rolls are removed from the oven, brush with butter mixture.
This recipe originally appeared on spicysouthernkitchen.com