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In a large bowl, combine all ingredients (except melted butter) and stir until you have a soft dough. Knead using your hands, a stand mixer, or a bread machine set on dough cycle - until you have a soft, smooth dough
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Set the dough in an oiled bowl, cover with a tea towel and let it rise for an hour or so, until it's doubled in bulk. Gently deflate the dough by knocking it down with your hands, and transfer it to a lightly floured work surface. Divid the dough into 16 equal pieces, but dividing in half, then in halves again, etc. Round each piece into a smooth ball. Lightly grease two 8 or 9 inchround cake pans and arrange 8 buns in each pan. Cover the pans and allow the buns to rise another hour, until they're crowded against one another and quite puffy. Preheat the oven to 350 degrees F. Uncover the buns and bake for 22 to 24 minutes, until golden brown on top and the edges of the center bun spring back lightly when you touch it. Remove the buns from the oven and brush with the melted butter. Serve warm.
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