Add water, yeast and sugar into bowl of a stand mixer. Let rest for 5-10 minutes, until it becomes bubbly.
Add oil, 3 cups of flour and salt. With dough hook attachment, combine all ingredients (except butter) on low speed.
Continue mixing on low speed until flour is incorporated. Slowly add remaining flour cup by cup until dough cleans itself from the sides of the mixing bowl. Continue mixing for 5 more minutes to allow time for the dough to become more elastic.
Lightly grease/oil a large bowl. Remove dough from mixing bowl and gently shape into a ball and place in the greased bowl. Cover with plastic wrap or a light towel and let rise until doubled in size, about 1 hour.
After dough has finished rising, punch down the dough to remove the gases/air pockets.
Using oil or some butter, grease hands. Rip off fistful sized sections of dough and shape into rolls about the size of ping pong balls. Place dough balls onto a greased baking sheet, 9x13 glass pan or a silicone mat lined sheet. Allow room for dough balls to double in size in when considering placement on baking pan. Repeat with all dough.
Allow to rise in a warm/non-drafty area until doubled in size, about 30-45 minutes.
Heat oven to 350F. Bake rolls for 20 minutes, or until golden brown. Tops should sound hollow when tapping on top.
For the soft buttery tops, spread butter over tops of rolls while still warm, using a basting brush. Enjoy!
