In the bowl of the stand mixer or a large bowl, add the lukewarm water, yeast and sugar. Mix it well and let it stand aside for about 5-10 minutes for the yeast to froth up and activate. This is the time when you can test if your yeast is active. If you do not see any bubbling even after 10 minutes, then your yeast has lost its virulence. It is time to chuck the yeast and use a new batch.
In a measuring cup, measure out the warm buttermilk and mix the honey in it. Keep it aside.
Melt the butter in a small bowl and let it come to a just warm temperature.
In another bowl, add the flour, salt and baking soda. Mix well and keep aside.
Once the yeast is activated, add the buttermilk and honey mixture to it and mix.
Turn the mixer on low with a paddle attachment and add about half of the flour mixture. Run the mixture on low for about 5 minutes until the mixture becomes very smooth. If doing this by hand, mix it with a wooden ladle until smooth.
Now add the melted butter and mix until well incorporated. Slowly add the rest of the flour and mix until incorporated. Once the dough comes together and pulls from the sides of the bowl, change to a hook attachment and knead for about 7-10 minutes until it is not sticky anymore. If making this by hand, once the dough starts coming together bring it to lightly floured surface and knead for about 10 minutes.
Form a tight ball with the dough and place it on oiled bowl and rotate once to coat all over. Cover and let it rise at a warm place for about 1 ½ hours or until doubled in volume.