Ingredients

Instructions

  1. In a large bowl, mix 1/2 cups of the flour, 1/2 cups sugar, butter, salt and 2 cups boiling water. Stir until smooth. Let cool.
  2. Meanwhile dissolve 2 teaspoons sugar in 1 cup warm water. Sprinkle in 2 tablespoons yeast, let stand 10 minutes or until good and foamy.
  3. In a separate bowl beat 4 eggs until foamy. Add to cooled flour mixture.
  4. Stir yeast mix into the flour mixture.
  5. Using an electric mixer, beat in 4 cups of flour, one cup at a time until smooth.
  6. By hand, mix in enough of the remaining flour to make a firm, but not sticky dough.
  7. Turn dough out onto a lightly floured surface and knead until smooth and elastic (about 10 minutes).
  8. Grease a large bowl, and place the dough inside, turning to grease the dough all over.
  9. Cover with a cloth and let rise in a warm place until doubled (about one hour).
  10. Punch down dough.
  11. Turn out onto a lightly floured surface and knead into 48 equal rolls.
  12. Place on well greased cookie sheets 2 inches apart and let rise 1 1/2 - 2 hours (until more than doubled in size. Dough will be very light).
  13. Bake 375ºF for 15-20 minutes.
  14. Brush hot roll tops with a little butter after they come out of the oven.
  15. 1Extra info: Humidity always plays a key in making bread or rolls. Rainy days require more flour than sunny, dry days. Bread rolls and Loaves are done when inserted thermometer reads 190ºF.