These lighter-than-air pan rolls are the kind of rolls you remember your Grandmother making. These  rolls were also served in restaurants and old line cafeterias. They melt in your mouth and your family and friends will be demanding them often once they taste the first one.
They are the perfect roll for Holiday dinners.....or anytime.
4 1/2 teaspoons active dry yeast
1 cup warm water - 110 degrees
1 tsp sugar
Mix together and let set for a few minutes to proof your yeast.
In your mixer or using a hand mixer
Mix together 1 cup sugar
1 cup softened butter
slowly add 1 cup hot water
1 tsp salt
Beat until smooth.
Beat in 2 eggs, the yeast mixture, and 2 cups of bread flour.
Beat for several minutes.
Switch to your dough hook and add another 4-5 cups of flour one cup at a time. After all flour is added, either knead by hand or use mixer with dough hook until dough is smooth and easy to handle.
This usually takes 5-7 minutes in the mixer or about 10 minutes kneading by hand.
Let rise in buttered bowl, covered, until doubled in size. If your kitchen is cool, put the dough in your oven with the oven light on and the door shut. That creates a nice warm, humid atmosphere for rising.
After the dough has doubled in size, punch down and form into 24 rolls. An easy way to get uniform sized rolls is to halve the dough and then halve each half and then go half-half-third. Fold, stretch and tuck each one until you've got a nice smooth roll. Place in two 9X13 buttered bakin g pans or one large roasting pan. Let rise until double in size and then bake in a 400 degree oven for 15-20 minutes until golden brown.
Brush the tops of the rolls with butter as soon as you take them out of the oven.
If you want a heartier wheat roll, substitute 1 cup of whole wheat flour for one of the bread flour.
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