Turn the oven off. Using a silicone/rubber spatula, gather the dough into one mass and cover with a tea towel. Place on the center shelf of your warm oven for 50 minutes or until the dough just begins to crack open on the top.
Remove the dough from the oven and preheat the oven to 400ºF.
Poke the risen dough about three times or until it deflates. Gather 1/3 level cupfuls of dough, one at a time, and placing in the oiled pan. Using oiled fingertips, form round balls and transfer 8 balls around the outer edge of the prepared pan. Place the remaining 2 balls in the center of the pan. Allow the dough balls to rise a second time for 30 - 35 minutes in at 84ºF.or until the pan is full.
Bake on the center rack of the oven for 24 minutes or lightly golden brown. For darker rolls, baste the tops with butter halfway through baking.
Remove from the oven and baste with 1-1/2 tablespoons melted butter or margarine. (This softens the outer crust.) Allow the rolls to cool in the pan until just warm, not hot. If you don't allow the rolls to cool some, they will be a little gummy.
Serve with a meal, plain, with additional butter, forbreakfast, to make a sandwich, or just as a snack.
See the Substitutes page fordairy-free buttermilk substitutions.