Measure 2 cups flour, yeast, sugar, and salt into the bowl of your electric mixer. With the paddle attachment turn to lowest speed to blend.
Add the butter and hot water (water should be between 105°F and 110°F for the yeast to proof properly). Mix with your mixer on medium-low speed for 2 minutes. Scrape down sides of bowl.
Add eggs and 2 cups flour and beat at medium-high speed for a minute.
With the mixer on low speed stir in flour ¼ cup at a time until dough begins to form a balll. It will still be sticky. You may not use all the flour, depending on the humidity in the air, the flour you use, and other factors.
Remove the paddle attachment, scraping off the excess dough. Add the dough hook.
Turn the mixer to medium-high and knead the dough until smooth and elastic, about 3 to 6 minutes.
Dump the dough onto a floured surface and knead by hand a couple more turns then form the dough into a ball.