Dinner Rolls for a Crowd!

• 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.

First Rise:

• Rub the inside of a medium sized bowl with a thin coating of oil, add the dough and turn over so the dough is covered with oil.
• Cover the bowl with plastic wrap and let rise in a draft free area for 45 minutes to an hour, until doubled in size.
• Lightly punch down the dough. 

Second Rise:

• Butter two 9" x 13" baking pans.
• Form the dough into small, smooth balls and place close to each other in the pans, not quite touching. You should have 24 in each pan, 4 across the width and 6 down the length of the pan.  Check out this video to form the balls.
• Use a pastry brush to lightly brush the oil over the top of the rolls.
• Cover pans with plastic wrap. 
• Let rise for another 45 minutes to one hour OR refrigerate for up to one day.

To Bake:

• Preheat oven to 375°F and place rack in lower third of your oven for best results.
• If rolls have been refrigerated, remove, uncover, and let stand at room temperature for 30 minutes. (Pop any surface bubbles with a toothpick.)
• Sprinkle finishing salt on top of the rolls, as much or as little as you prefer. Since this dough has a good amount of sugar, the salt adds a nice counterpoint.
• Bake for 15 to 25 minutes until golden brown. The rolls should have a "hollow" sound when tapped on top.
• Brush with melted butter while warm if you want to add an extra level of shininess and decadence!
• Remove from pan immediately and cool on rack. Or serve warm!