Mix hot water, sugar, oil, and yeast in the bowl of a stand mixer, using paddle attachment. Let sit for 10 minutes, or until yeast is fully bloomed. Add salt, eggs, and 9 cups of flour. Mix well, then switch to dough hook. Add remaining 1 cup of flour. Mix 10 minutes to develop gluten. Cover bowl with a kitchen towel and allow dough to rise for 30-45 minutes, or until nearly doubled in size. Gently punch down dough and pinch off 2 oz portions and shape into rolls. Place in a greased baking pan and allow to rise until doubled in size. Preheat oven to 425 while rolls rise. Bake 10-15 minutes.
For cinnamon rolls: Increase sugar to 3/4 cup. After first rise, gently roll dough into a large rectangle approximately 1/2" thick. Spread with softened or melted butter, leaving the far, longest edge bare. Sprinkle with brown sugar and ground cinnamon as desired. Roll up, starting with the long buttered edge and ending with the unbuttered edge. Pinch the seam together. Gently cut into 1-1/2-2" thick slices. Place, with sides touching, in greased baking pans. Cover pans and let rolls rise until doubled in size. Bake as directed above.
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|Serving Size: 1 Serving (60g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 217 (100%)|
|Amt Per Serving||% DV|
|Total Fat 24.1g||32 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 13.1g|
|Cholesterol 0.4mg||0 %|
|Sodium 787.2mg||27 %|
|Potassium 22.7mg||1 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.6g|
|Protein 0.4g||1 %|
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Calories per serving: 217
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