My mom always made these rolls. Whenever there was a big gathering, there were rolls and lots of them! With six kids in the family (all BIG eaters), she would double or triple the batch. And they went fast, whether it was during dinner or in the few hours following. I finally worked up the nerve to make them a few weeks ago and they were a big hit! They´re great right out of the oven or reheated with jam or flavored butter.
1/4 cup sugar
1 teaspoon salt
6 tablespoons oil
1 cup hot water
2 packages of dried yeast
2 tablespoons lukewarm water
3 1/2 - 4 cups flour (I use half white flour and half whole-wheat flour)
Preheat oven to 400 degrees Fahrenheit and butter a 9 x 13 inch baking dish.
Mix sugar, salt, oil, egg and hot water together in an electric mixer fitted with a dough hook attachment. In a separate bowl, with a fork, mix dried yeast and lukewarm water to form a thick paste. Add the yeast mixture to the egg mixture and mix until blended. Add 3 1/2 cups flour and mix until combined. Add additional flour, a little bit at a time, until the dough pulls away from the sides of the bowl. On medium speed, mix dough approximately 6 minutes until smooth and slightly tacky.
Form into 1 1/2 - 2 inch balls and place in prepared dish with a slight gap between each one (this allows space for rising). Let rise for 1 hour in a warm place.
Bake for 12-15 minutes or until nicely browned. Brush tops lightly with butter and serve.