In the bowl of a stand mixer, with a dough hook, or in a large bowl, mix together all of the ingredients, but only add 3 cups of the all-purpose flour to start.
Once the dough comes together, check if it is clearing the sides of the bowl, if not add more flour, 1/4 cup at a time, until it clears the sides of the bowl.
Knead for 5-6 minutes with the machine, 8-10 minutes by hand, until the dough is smooth.
Spray a large bowl with cooking spray and move the dough into it, rolling it around to coat it with the oil. It will be very soft and tacky, but shouldn’t be overly sticky.
Cover the bowl with plastic wrap and allow the dough to rise for 1 1/2 to 2 hours, or until doubled.
Transfer to a countertop sprayed with cooking spray.
Using a sharp knife, or a dough scraper, cut the dough into 24 equal pieces, about 2.5-2.8oz each.
Shape each piece into a ball, rolling it on the oiled countertop underneath your hand until it forms a uniform round ball.
Place the shaped rolls on a cookie sheet sprayed with cooking spray.
Cover them with a tea towel and allow them to rise for about 45 minutes until they’re almost doubled in size.
Preheat the oven to 375°F. Bake for 20-25 minutes or until the tops are golden.
Move to a wire rack immediately to cool. Store in a sealed container or bag at room temperature for up to 3 days, or freeze for up to 3 months.
If you prefer to use active dry yeast, replace the instant yeast with 2 1/2 teaspoons active dry yeast and mix it with the warm water, buttermilk and maple syrup first, allowing it to get foamy before adding the rest of the ingredients.
The amount of flour is 6-7 cups because with yeast breads, it can vary depending on humidity. I find it changes with the same recipe depending on the day. Start with 6 cups and if the dough is not clearing the sides of the bowl, add 1/4 cup at a time until it clears the sides of the bowl, then continue with the kneading. You don’t want to over flour the dough, or the rolls won’t be as soft and fluffy.