2 ½cupshot water, not boiling; just hottest water from tap
7cups(994g)all-purpose flour (see note)
1 ½tablespoonsinstant yeast (see note for active dry yeast)
To a blender, add the hot water, butter (I just throw the whole stick in there), sugar, and salt. Blend for 10-15 seconds until well-combined. Add the eggs and blend until smooth.
In a large bowl, whisk together the flour and yeast.
Pour the wet ingredients over the flour and stir with a spoon (or use your hands) until well-combined and no dry streaks remain. The dough will be sticky and bumpy.
Cover and let rise until noticeably puffy and doubled, about 1 1/2 to 2 hours.
Divide the dough in half.
For folded square rolls, on a lightly floured counter, roll half of the dough into a thick rectangle, about 9X14-inches. Cut in half lengthwise and then cut each half into six rectangle pieces. Dip the bottom of each piece in butter and swipe the buttered end back and forth on a half sheet pan and then fold in half (see pictures in post for a visual). Repeat with remaining dough, spacing the rolls about 1/4-inch apart.
For crescent rolls, on a lightly floured counter, roll half of the dough into a thick circle, about 14-inches in diameter. Brush with melted butter. With a pizza cutter, cut into 12 equal pieces. Roll each piece up starting with the wide end and place on a parchment-lined half sheet pan. Repeat with remaining dough.
Cover the rolls and let rise until puffy, about 1 1/2 hours.
Preheat the oven to 375 degrees F. Bake for 15-18 minutes until golden. If desired, brush tops with melted butter while still warm.
Yeast: I've only ever made this recipe with instant yeast (which doesn't need to be dissolved and proofed in liquid before using). If you want to use active dry yeast, use the same amount, but add it to the blender at the very end after adding the eggs and blend for just a second or two.Flour: I use unbleached all-purpose flour; to measure the flour, fluff the flour very well, scoop in the cup and then level off with a knife. Don't pack the flour into the measuring cup or these rolls will be overfloured and dry. I haven't tried these rolls with 100% whole wheat flour, but I have subbed in two cups of whole wheat flour for two cups of white flour and it works great. I recommend using white whole wheat flour for a lighter, less dense roll.Freezing: I haven't frozen the dough or the shaped rolls, but I have frozen the baked and cooled rolls, and they freeze great. Thaw at room temperature. They tend to dry out if warmed up too much, but they can be lightly warmed in a 200 degree oven for 10-15 minutes.Doubling: this recipe doubles well. I use 2 1/2 tablespoons yeast for a double batch; everything else I double straight across.