1 1/4 c. very warm water
1 t. salt
2 T. or 2 pkgs. yeast
1/2 c. sugar
1/2 c. or 1 cube melted butter, (plus another cube for later on, keep that one cold)
4 c. flour
Stir eggs, water, sugar, salt, and butter thoroughly with the Bosch whip whip attachment. Add yeast and stir again. Let stand for 10 minutes or until when you stir with a wire whip you cannot see granules of yeast. It must be thoroughly blended. Add 3 cups of flour, 1 at a time, beating well after each with the wire whip. (I beat the first 3 cups with the whip attachment, then change the beaters to the cookie paddles.) Add the fourth cup of flour, and beat 5 minutes with the cookie paddles. I usually add a little more than four cups of flour, just because it looks too sticky to be believed, but maybe it is better without? Ardy seemed to think so!
(if you don't have a mixer, beat the first three cups of flour in with a wire wisk, and the fourth with a wooden spoon.)
Cover with a towel and let rise in a warm place (oven). When it is double in size, quite heavily flour a flat surface and pour the dough onto the floured surface. It will be very sticky. Turn it over once and pat the dough down with your hands until it is about 1/2 to 3/4 inch thick. Cut using a glass about 2.5 inches across for smaller rolls, or 3 inches for larger ones.
Grease a pan lightly. Cut a round of dough, place a small pat of butter near the middle, tuck it all the edges to form a ball around the butter pat, and put it in the pan. Put the rolls right next to each other, but not quite touching. I do them fairly small, and get about 6 across the short side of a jelly roll pan. place the next row a little ways off to give some raising room. Each batch makes about 45 of these smaller rolls, or 36 larger ones.
Let the rolls rise until about double in size or a little less, about 30 minutes. Put them in a preheated 350 degree oven for about 15 minutes. They need to be reasonably brown on top to be done in the middle, but watch them closely. They brown fast!
I usually double the recipe, and use a total of about .85 pounds of butter. I take the rest of the pound, and melt it to brush over the top of the warm rolls. Just cause I can.