5-6 c. flour
2 pkgs. dry yeast
1/2 c. sugar
1 1/2 tsp. salt
1/2 c. soft butter
1 1/2 c. very hot tap water
2 eggs, room temperature

Combine 2 cups flour, undissolved yeast, sugar, and salt in large bowl. Stir well to blend. Add soft butter. Add tap water to ingredients in bowl. Beat with electric mixer at medium speed for 2 minutes. Add eggs and 1 cup flour. Beat with electric mixer at high speed for 1 minute. Stir in remaining flour gradually with wooden spoon. Knead 5-10 minutes. Cover with plastic wrap and let rest 20 minutes. Refrigerate 2 to 24 hours.

Roll into 1 1/2 inch balls and place in greased baking pan. 8 inch pan ideal for 1 dozen rolls - 9 x 11 inch pan ideal for 1 1/2 dozen rolls. Brush rolls with oil. Let stand 10 minutes before baking. Bake at 375 degrees for 20 to 25 minutes on next to bottom rack.