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1
In a large bowl dissolve yeast and 1 tbsp sugar in 1 cup of warm water.
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2
Set aside.
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3
Cream the butter and remaining sugar.
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4
Mix eggs with creamed butter and sugar.
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5
Add 1 cup very hot water to the egg mixture and blend.
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6
Add the egg mixture to the bowl with the yeast.
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7
(By now the yeast should be foamy and thick.
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8
).
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9
Add 2 cups of flour and the salt.
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10
Stir until smooth.
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11
Add 2 more cups of flour.
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12
Stir until smooth.
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13
Add 1 cup of flour at a time until a dough is formed that is slightly elastic and barely sticks to a dry finger when poked.
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14
Turn the dough into a lightly greased bowl.
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15
Cover and let rise until double in size.
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16
Punch down to deflate and let rise until double in size again.
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17
Take 1 inch size pieces of dough and tuck the edges under until they form smooth tight balls.
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18
Dip each ball in the melted butter and place 3 at a time into ungreased muffin tins.
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19
Cover and let rise until double in size.
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20
Bake at 400 degrees for 15 minutes.
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21
Brush tops with any leftover melted butter.
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22
Bake for 1-2 minutes longer until golden brown.
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23
Remove rolls from pans and cool for a few minutes before serving.
