These rolls are the absolute best…I am even going to say they are slightly better than my favorite rolls Lion House Rolls
2 cups hot water
1/2 cup granulated sugar
1/2 cup oil
1 teaspoon salt
2 tablespoons instant yeast
6 – 7 cups flour
1/4 cup butter, melted, for shaping rolls
Add hot water to sugar and oil and beat with electric mixer. Add eggs and salt; beat well. When mixture is lukewarm, add yeast and keep beating. Add flour until a soft dough forms. Do not knead. Let rise in a lightly greased, covered, bowl for one hour or until doubled.
Divide the dough in half. Pat each portion of dough into an 9X14-inch rectangle. Brush with the melted butter.
Cut the dough into three long strips and then cut each strip into 6-7 sections. You’ll have about 18-21 little rectangles for each half of dough (so 36-42 total rolls). Sometimes I half the recipe if I don’t need to make that many.
Fold each little rectangle about a third of the way down over the butter; flip over and place seam-side down on the baking sheet. Overlap the rolls so that each roll is sitting about 1/3 of the way on top of the roll above it. I place about 6-7 rolls down the short side of a large cookie sheet with a total of 6 rows across the length of the baking pan.
Cover and let rise for 30-45 minutes. Bake at 350 degrees for 18-20 minutes. Brush tops with additional melted butter, if desired.
Recipe Source: Mel’s Kitchen Cafe