In a small bowl or liquid measuring cup, whisk together the water, yeast, and sugar.

Let sit for 10 minutes, or until bubbly. (This is how you know your yeast is working. This step is technically not required when using instant yeast, but I do it anyway so that I know my yeast is active.)

In the bowl of a stand mixer (or a very large bowl if you are kneading by hand), whisk together the water, butter, sugar, and salt.

Add the bubbly yeast mixture and stir to combine.

Place the bowl in the stand mixer and put the dough hook on the machine.

Add the flour, 1 cup at a time, and mix until nearly combined before adding more. Start with 4 to 5 cups flour, mixing, until each is incorporated. The closer you get to your dough being ready, the less flour you will add at once. (You want a smooth, soft dough, never stiff, so go slow!) Add up to 6 to 7 cups flour total, just until the dough comes together in a ball and starts to pull away from the sides of the bowl. (It should be slightly tacky but not sticky.)

Place the dough in a large lightly greased bowl (you can use the same bowl and oil it), and cover with plastic wrap or a clean kitchen towel.

Set in a warm, draft-free spot (I use the oven with the light on) and let it rise for 1 to 1½ hours, until doubled.

Line a baking sheet with parchment paper. Uncover the dough, punch it down, and roll out 20 to 24 rounds, smoothing the tops and pinching the seam in the back.

Place on the prepared baking sheet and let rise (no need to cover them) in a warm spot for 30 to 60 minutes, until doubled.

Preheat the oven to 350°F.

Bake for 18 to 22 minutes, or until light golden brown. (The bake time may be longer or shorter depending on the size of your buns.) For beautifully golden tops, brush with a bit of melted butter after pulling from the oven.

Allow to cool completely before storing.