1 cup hot water 1 cup milk 2 packages rapid rise yeast 2 eggs 1 cup sunflower oil 1 tsp salt 1/4 cup sugar Strong flour
Dissolve yeast in water and set aside.
Grease 2-13" x 9" baking pans.
In a large mixing bowl, add yeast, milk, eggs, oil, salt and sugar; mix with a whisk. Add in enough flour to make a thick pancake batter. Cover bowl with a towel and let rise until doubled, about 40 minutes.
Then add enough flour to make a soft dough. Knead 8 times and spray with cooking spray and place back in bowl.
Cover with towel and let rise for a second time, until doubled, about 40 minutes. Punch down and form into 24 balls. Place 12 dough balls in each pan. Let rise one last time, until doubled, about 40 minutes Heat oven to 180oC/350oF. Bake for 30 minutes. Serve warm with lots of butter (next time I'll reduce the sugar and oil a little)