In one-cup measuring cup, stir ¾ tsp sugar into ½ cup warm water until dissolved. Sprinkle yeast over the water and quickly, but gently, stir in the yeast. Let stand 7-10 minutes until yeast is foamy and has risen to top of cup.

Meanwhile, with whisk attachment, beat the eggs in bowl of stand mixer. Beat in the sugar, oil, warm water, and salt. Stir down the yeast and add to liquid mixture in bowl. Stir just to mix.

Replace whisk attachment with dough hook. Add the flour gradually, a cup at a time and beat 3-4 minutes on medium speed (I use the “6” setting on my KitchenAid mixer.), scraping the bowl often to ensure all ingredients are incorporated. When enough flour has been added, the dough should pull away from the sides of the bowl. This is a soft dough so be careful about adding too much additional flour. If necessary, add about 1 tablespoon at a time and only enough that the dough pulls away from the sides of the bowl.

Transfer dough to large greased bowl and cover with greased plastic wrap and a tea towel. Loosely wrap a light-weight blanket around bowl. Place in warm, draft-free place to rise. A heating pad on low setting makes a warm base for the dough to rise. Let dough rise until double in bulk – about 1 to 1¼ hours.

Unwrap bowl and punch down dough. Turn dough on to lightly floured work surface. Cut off chunks of dough into 24 equal-sized pieces and form into the size and shape of an egg. Place in greased 9”x13” pan. Cover with greased plastic wrap and a tea towel and return to warm place to rise again until double in size, about 45 minutes to 1 hour.

Bake in preheated 375°F oven for about 15 minutes, rotating pan once during the baking, until rolls are golden brown on the top and hollow sounding when tapped with fingers. Brush hot rolls with butter. Transfer to wire rack to cool.