Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough. Place the dough in a lightly oiled container and allow the dough to rise for one and a half to two hours, until it’s just about doubled in bulk.

Gently deflate the dough, and transfer it to a lightly floured work surface. Roll and pat the dough into a rough rectangle approximately 12" x 16". Put half of the melted butter in a small bowl, and add the paprika or advieh. Spread the dough with the melted butter.

Starting with a long side, roll the dough into a log. Cut the log in 1" slices, using a sharp or serrated knife. Lightly oil two 8" or 9" round cake pans, and arrange eight buns in each pan.

Cover the pans, and let the buns rise for 60 minutes, until they’re noticeably puffy. Don't let these buns rise too long; you want them to have enough rising power left to expand nicely in the oven. Towards the end of the rising time, preheat the oven to 350°F.

Uncover the pans, and brush each bun with the remaining melted butter. Bake the buns for 22 to 25 minutes; they’ll color only slightly.Remove the buns from the oven, and turn them out of the pan onto a rack. Brush with any remaining melted butter. Serve hot or warm. To reheat, place the buns on a baking sheet, tent lightly with aluminum foil, and bake for ten minutes in a preheated 350°F oven.