I found this recipe at The Fresh Loaf and I just had to try it… and now that I have I will make it again…

Buttermilk Cluster
Makes 12 to 18 rolls, depending on size
6 to 6 1/2 cups (750 grams) bread or all-purpose unbleached flour
1/2 tablespoon salt
1 envelope (2 1/2 teaspoons) active dry or instant yeast, or 1 15 gram cake fresh yeast
1 tablespoon warm water
1 3/4 cup buttermilk
1 tablespoon honey

1 egg beaten with 1 teaspoon water

1-2 tablespoons seeds (poppy, sesame) or grains (cracked wheat, rolled oats)

Combine the flour and salt in a large bowl. Combine the warm water and yeast in a small cup and allow to proof for 10 minutes.

Pour the yeast, buttermilk, and honey into the flour mixture and mix well. If the dough is so dry that some of the flour won’t stick, add a bit more buttermilk or water. If the dough is too sticky to knead, more like a batter, add more flour by the tablespoon until the correct consistency is achieved.

Knead by machine or hand for approximately 10 minutes. Return the dough to the bowl, cover the bowl with plastic wrap or a damp cloth, and set aside to rise until the dough has doubled in size, approximately 90 minutes.

I made the dough, let it rise and then used a 9X9 cake pan and separated the dough into 12 pieces…
and then let that rise again for about 40 min and then brushed with the egg and sprinkled with sesame seeds…

Then bake at 425 for about 30 min… (mine took about 25min)

It makes an amazing bread with a great consistency… It was the perfect bread to go with the soup I made, I it is great not having to cut it because the pieces come apart easily..

This will be a great bread for when company comes also because it looks beautiful also…