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Yeast Rolls
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| 2 packages | dry yeast |
| 2 cups | warm water |
| 1/2 cup | sugar |
| 2 teaspoons | salt |
| 61/2 - 7 cups | all-purpose flour |
| 1 | egg, room temperature |
| 1/4 cup | vegetable oil |
In a mixing bowl, dissolve yeast in warm water; add a little sugar and let proof for 5 minutes. Add remaining sugar and salt and 3 cups of flour at low speed until moistened; beat 2 minutes at medium speed. Beat in egg and vegetable oil. Add enough flour to form ribbons and switch to dough hook when necessary. Beat until smooth, satiny dough. Place in oiled bowl and let rise until double, about an hour. Punch down and let rest 10 minutes.
Form into rolls and place individual rolls into oiled muffin cups. Let rise until double. Bake at 375 degrees for 10-12 minutes or until golden brown.
(Dough can be made ahead and kept in refrigerator for up tp one day ahead.)
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