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1
In a heat-proof bowl, melt 1 stick of the butter in the microwave and allow it to cool.
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2
Add 1/4 cup warm (not hot) water, the yeast, and 2 tablespoons of sugar to a small bowl and stir slightly with fork.
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3
Set aside to proof.
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4
In a mixing bowl of a stand mixer fitted with a dough hook, put 3 cups of the flour with the salt, eggs (preferably at room temperature), 1 cup warm (not hot) water, 1 cup sugar, and the cooled melted butter.
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5
Mix well.
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6
Add the yeast mixture and gradually add the remaining 2 cups of flour and keep beating.
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7
Cook's Note: You may not need the whole 5 cups of flour; the stickier (not runny) the dough, the lighter the rolls.
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8
Transfer the dough to a large bowl and pour about 1/4 cup of oil over the dough.
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9
Cover with a plate and let rise, at least double or more its original size, about 2 hours.
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10
Preheat the oven to 350 degrees F.
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11
After the dough has risen, transfer it to a floured surface and knead it a little.
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12
Roll out the dough about 1/4-inch thick (or thinner).
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13
Let the dough rest a few minutes while you melt the other stick of butter.
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14
Use a cookie cutter and cut out rolls.
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15
Dip each roll in melted butter, fold in half and put them on a sheet pan.
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16
Arrange them close together, filling up the pan.
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17
Bake until nice and brown.
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18
Ovens vary, so maybe about 20 minutes.
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19
Take the pan out of oven and immediately brush the rolls with butter.
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20
Transfer them to a serving dish and serve.
