Make sure you have water that is is not warm nor cool to the touch of your little finger. Add yeast, water, salt and sugar into a bowl. If you use dry yeast, stir the mix for about 5 minutes to ensure that you have activated the yeast.
Add butter and about 7 cups of flour, while stirring the mix.
Add the final cup of flour as needed - you might not need all of it. You want to mix to not stick to the sides of the mixing bowl. This can take up to 15 minutes of mixing.
Leave the dough in a warm spot for about 30 minutes, until its doubled in size.
Add the dough to a flour covered table. Knead the dough, and try and push the pockets of air out of the dough.
Divide the dough into 32 equal size rolls. This is done by dividing the dough into two equal piles. Then each of those into two piles, then divide those, and so on, until you have 32.
Roll each piece of dough in your hands. Place the bread rolls onto two oven pans, with 16 rolls on each.
Leave it to raise for another 30 minutes until they have doubled in size.
Lightly brush each roll with water
Bake for 14-16 minutes at 400 degrees F (200 degrees Celsius)