In a standup mixer with a paddle attachment add yeast, sugar, salt, and 1 cup flour. Pour in the hot water and mix at medium speed for 2 min. or until smooth.

Add eggs one at a time and beat well after each. Mix in 2 more cups of flour slowly and mix well. Add butter, a few pieces at a time, and mix well until completely incorporated.

Put in the remaining flour, the dough will still be sticky.

Cover the bowl with plastic wrap, let rise for 3 hours until doubled. Deflate and cover again, refrigerate for 6-18 hours. The dough can be frozen at this point if desired. Thaw before proceeding.

Place dough on a floured surface and gently knead. Form dough into hot dog bun shapes and place on a Silpain bread mat. Cover lightly with a tea towel and let rise for 40 min.

Preheat oven to 400F and bake for 20 min. or until golden brown.