Coat a large bowl lightly with oil or nonstick spray. Transfer dough to the oiled bowl and cover loosely with plastic wrap coated with nonstick spray. Let rise in a warm place until doubled in size, about 1 hour (see notes).
Add melted butter and bloomed yeast mixture. Stir until the dough just comes together, pulling away from the sides of the bowl but clinging to the bottom.
Meanwhile, in the bowl of a standing mixer with the dough hook attached, combine flour, salt, and remaining 2 tablespoons sugar.
In a small saucepan, heat 1 ¼ cups water to 110 degrees F. Stir in 1 teaspoon sugar until dissolved and remove from heat. Pour yeast over the top and set aside to bloom until foamy, about 5 to 10 minutes.