6 to 7 cups all-purpose flour
2 packages dry yeast
½ cup sugar
1½ teaspoons salt
½ cup (1 stick) unsalted butter, at room temperature
1½ cups hot water
2 large eggs, at room temperature
Combine 2 cups flour, yeast, sugar and salt in a large bowl. Stir to blend. Add butter and hot water all at once. Beat with a mixer at medium speed 2 minutes, scraping bowl occasionally. Gradually stir in enough remaining flour to make a soft dough that leaves sides of bowl. Turn dough out onto a floured board and knead 5 to 10 minutes. Cover loosely with plastic wrap, then a towel. Let dough rest 20 minutes on the board. Punch down.
To shape dough, pinch off 2-inch piece. Roll into a ball. Roll until ball forms a log 4 inches long. Roll ends between hands to taper. Place on a greased baking sheet 2 inches apart. After shaping, cover loosely with plastic wrap and refrigerate 2 to 24 hours. Preheat oven to 375 degrees. Bake rolls 15 to 20 minutes. Yields 2 to 2½ dozen rolls.