In a stand mixer fitted with the dough hook, combine everything but the butter. Beat on low speed for 3 or 4 minutes, or until everything has come together. Stop the mixer as needed to scrape the sides and bottom of the bowl to be sure that all of the flour is incorporated. Once the dough comes together, continue mixing on low for another 3 or 4 minutes. The dough will be very stiff and dry.
On low speed, dd the butter one piece at a time. Mix well after each addition until it disappears into the dough. Continue mixing the dough on low speed for 10 minutes, stopping occasionally to scrape down the bowl. It is important that all the butter is mixed thoroughly into the dough. You may need to stop the mixer and use your hands to help mix in the butter.
Once the butter is completely incorporated turn up the speed to medium and beat for another 15 minutes or until the dough becomes sticky, soft, and shiny. It will look shaggy at first, but it does eventually turn smooth and silky. Turn the speed to medium-high and beat for one minute.
Test the dough by pulling at it. It should stretch a bit and have a little give. If it seems wet and loose or more like a batter than a dough, add a few tablespoons of flour and mix until it comes together. If it breaks off into pieces when you pull at it, continue to mix on medium speed for another couple of minutes or until it develops more strenght. It is ready when you can gather it all together and pick it up in one piece.
Place the dough in an oiled bowl and cover it with plastic wrap, pressing the wrap directly onto the dough. Let proof in the refrigerator for 6 hours or overnight. At this point you can freeze the dough for up to 1 week.
Remove dough from the refrigerator.
Line 20 muffin tin cups with paper liners or butter and flour them.
Cut dough in half. On a floured work surface, press or roll half the dough into a rectangle about 10 by 15 inches. It will have the consistency of cold play-doh and should be easy to work with. Using a bench scraper, chef's knife, or pizza cutter, cut the rectangle into 10 equal strips, each about 1 by 5 inches. Cut each strip into 5 1-inch squares. Repeat with second half of dough. You should have 100 1-inch squares of dough.
Place 5 squares of dough in each muffin cup. Cover loosely with plastic wrap and place in a warm spot to proof for about 1 1/2 hours.
Preheat the oven to 350 degrees.
Bake for 35 to 45 minutes or until golden brown. Cool the buns in the pan on a wire rack until cool enough to handle, about 5 to 10 minutes.
In a small bowl, mix together the sugar, cinnamon, ginger, nutmeg, cloves, and salt.
Brush the tops of the buns with melted butter and roll each bun the sugar mixture to coat.
The buns are best served warm or within 4 hours of baking. The can be stored in an air-tight container for up to 1 day and then warmed in a 300 degree oven for 5 minutes before serving.