Buttermilk Cluster Serving Size - 6 Prepared By - Janine & Terry Recipe Rating
			1/4 oz active dry yeast 1/2 tsp. sugar 1 3/4 cups buttermilk 1 tbsp. honey 5 cups flour 1 1/2 tsp. kosher salt Unsalted butter, for greasing 1 egg 2 tbsp. Sesame seeds
			In the bowl of a stand mixer fitted with a dough hook, combine yeast, sugar and ¼ cup water heated to 115 degrees. Let sit until foamy, and 10 minutes. Whisk in buttermilk and honey: add flour and salt. Mix on medium low speed until dough forms a ball and pulls away from the side of the bowl, 6-8 minutes. Sprinkle in a little water if dough seems dry. Cover bowl with plastic wrap and set aside in a warm place to let dough rise until doubled in size. About 2 hours. Heat oven to 400 degrees. Grease a 9 inch round springform pan with butter. Uncover dough: divide into 12 portions. Roll each dough piece into a ball. Transfer ball to pan: repeat with remaining dough. There will be twelve balls together in the pan. Cover pan with plastic wrap and set aside to let dough rise until doubled in size, about 1 hour. In a small bowl, whisk together egg and 1 tsp. water. Uncover dough and brush egg mixture over the top sprinkle with sesame seeds. Bake until golden brown and an instant read thermometer inserted in the center of the cough registers 190 degrees. About 35 minutes. Transfer to wire rack and let cool for at least 15 minutes before serving.