8.5 cups sifted AP flour
2.25-2.5 cups warm water
2 pkgs Fleishman's yeast (slow-acting)
.75 cups sugar
2.5 tsp salt
.75 cup oil (wesson or canola)
2 eggs, lightly beaten until consistent
Put water in mixing bowl and add yeast. Stir lightly. Add a little of the sugar to get the yeast started. Add salt and oil. Add eggs. Let sit for 5 minutes. After 5 minutes, add 1/2 of the flour and work it in. Add the remaining flour and work it in.
Sift 2 cups of flour on wax paper or work surface. Knead the dough well with floured hands. Oil mixing bowl. Put kneaded dough into mixing bowl, and flip dough, so that the top has a coating of oil. Let dough sit in a warm place (you can use an oven with the light on) until doubled in volume, about 1.5 hours.
Resift the flour on the wax paper or work surface, making sure to discard any "stickies" where the flour has clumped. Add more sifted flour to work surface as needed. After dough has doubled in volume, reknead and shape dough into 40 rolls. Use about egg-sized pieces, forming into a ball by pulling the sides down to a common crease on the bottom of the ball. Place rolls into a well-oiled pan, and let rise for another 1.5 hours.
Bake rolls at 350 deg. F. for 20-25 minutes or until brown. When you remove the rolls, you can go over the tops of them with butter.