- 4 1/2 teaspoons instant yeast
- 1/2 cup warm water
- 2 cups hot water
- 3 tablespoons sugar
- 1 tablespoon salt
- 5 tablespoons vegetable oil
- 6 cups flour
- Butter for tops of rolls
- 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.
- Remove from oven and brush with butter.
- Category: Breads