Instructions

1. Mix yeast with warm water; let it sit for 10 minutes to get all lovely and foamy.
2. In a separate, large mixing bowl, combine hot water, sugar, salt, oil, and 3 cups flour. Add the foamy yeast mixture from step 1.
3. Using the paddle attachment on your electric mixer, mix for 2 minutes.
4. Change to the dough hook and add the remaining 3 cups of flour, one at a time. A soft dough will form. Mix for 5 minutes until smooth and elastic.
5. Turn off the mixer, leave the dough hook attached and cover the bowl with a tea towel and allow dough to rest for 20 minutes. After 20 minutes, the dough will look a little puffy. Turn the mixer on low for 10 seconds to deflate the dough. Repeat this step 2 more times (rest 20 mins, deflate for 10 seconds) so the dough has a total of 60 minutes to rise and deflate – this helps the gluten structure to develop (think soft pillowy texture!)
6. Place the dough onto a lightly floured countertop. Divide dough into 16 equally-sized pieces, gently form into balls (you don’t want to squish all the air out of it!) and place in rows on a lined baking sheet.
7. Cover with a tea cloth and allow the rolls to rise for another 20 minutes or so.
8. Optional Step: Brush with egg wash (simply whisk 1 TBS water and 1 egg together)
9. Bake at 190°C (375°F) for 20–25 minutes until golden. Remove from oven and allow to sit for 10-15 minutes before eating.