Place Roux ingredients into TM bowl and cook 3 min/80°C/speed 3. Cool slightly. Leave in Thermomix bowl.
Add all dough ingredients except yeast to cooked Roux in TM bowl and mix 10 sec/speed 6. Add yeast and knead 4 min/Interval. Scrape out onto floured Silicone mat and wrap. Prove until doubled.
Shape into rolls with wet hands. (This makes the stickiness easier to cope with.) Place onto lined baking sheet, cover and rise until doubled. Place into cold oven and bake for 15-20 minutes at 180°C. Brush with a little extra melted butter immediately after taking them from the oven.
Serve hot with loads of the butter you had to make to get the buttermilk! (They are pretty darn good cold later as well…)