Ann Waitkus Hicks is famous for her buns.   

From Toots Bogaty aka Hedy Plasynski - April, 2010

1/2 cup sugar 

1 tbsp. salt 

3 tbsp. Crisco (I use butter)

2 cups hot water 

1 cup cold water 

Add 5 tbsp. dry yeast or 1 cake yeast (I used 3 packets of Rapid Rise)

Add flour gradually until dough comes from the side of the pan.  I never measure, just keep adding.

Knead for a while, then cover and let rise until double.Using a pastry scraper or a large knife, cut the dough into 30 - 36 pieces. Form into small balls, pinching dough underneath.

Rise again for 30 - 35 minutes.

Bake 350 degrees for 20 minutes or until golden brown.  

Notes:  I used butter instead of Crisco.

You can brush the buns with butter for a soft crust or do as I did and spray the buns with water before baking to get a crisp crust.  Also, I threw 1/4 cup of water in an iron pan in the bottom of the oven to simulate professional ovens.

Below is a dinner roll recipe that I think is as close as possible to Aunt Ann's, but only in certain ways.  I used it for key ideas, like the goal is a soft dough.  

DINNER ROLLS

 3 c. warm milk

2 tbsp. sugar

3 tbsp. or 3 pkgs. yeast

3/4 c. Crisco

1 c. sugar

3 tsp. salt

2 eggs and 1 egg yolk

9 c. flour (approximately)

Combine 2 tablespoon sugar and yeast. Pour warm milk over sugar and yeast and let set for 5 to 10 minutes. Add 2 cups flour and beat well. Add other ingredients except flour and beat well. Add flour 1 cup at a time, beating well after each. Add flour only until you have a soft dough. Cover and let rise in warm place about 1 1/2 to 2 hours.

Shape into rolls and place on greased cookie sheet. Brush with butter and let rise until double. Bake at 350 degrees about 15 to 20 minutes until nicely browned. Makes about 8 dozen dinner rolls.