Dissolve yeast in 1/2 cup warm water. Let stand 10 minutes.
In a large bowl or the bowl of a stand mixer fitted with the dough hook, combine the 2 cups hot water, sugar, salt, oil and half of the flour; beat well.
Stir in the dissolved yeast and the remaining flour, one cup at a time. Mix well. The dough should pull away from the sides of the bowl, be just slightly tacky to the touch and soft.
Leaving spoon or dough hook in dough, let dough rest for 10 minutes. After 10 minutes, stir (turn on your mixer for 10 seconds or use a wooden spoon to stir down the dough). Allow the dough to rest another 10 minutes then stir again. Repeat one more time (for a total of 3 times of resting and stirring).
Turn the dough onto a floured board and knead once or twice until lightly coated with floured.
Divide dough into 18 to 20 equal pieces (about 2.5 to 2.6 ounces each) and form into round balls.
Space the rolls about 1/2 to 1-inch apart in prepared pans. (I usually place 12 rolls into a greased 9×13 glass baking dish and the remaining rolls in an 8×8 greased baking dish).
Cover lightly with a towel and let rise in a warm place until double in size (about 45 to 60 minutes)
Bake at 400 degrees for 14 to 16 minutes until lightly browned on top.