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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.
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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.
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3
In a separate bowl beat 4 eggs until foamy. Add to cooled flour mixture.
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4
Stir yeast mix into the flour mixture.
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5
Using an electric mixer, beat in 4 cups of flour, one cup at a time until smooth.
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6
By hand, mix in enough of the remaining flour to make a firm, but not sticky dough.
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7
Turn dough out onto a lightly floured surface and knead until smooth and elastic (about 10 minutes).
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8
Grease a large bowl, and place the dough inside, turning to grease the dough all over.
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9
Cover with a cloth and let rise in a warm place until doubled (about one hour).
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10
Punch down dough.
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11
Turn out onto a lightly floured surface and knead into 48 equal rolls.
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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).
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13
Bake 375u00b0F for 15-20 minutes.
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14
Brush hot roll tops with a little butter after they come out of the oven.
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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 190u00b0F.
