Ingredients
2cupswarm water,(110 degrees F)
2tspactive dry yeast
⅓cupwhite sugar
¼cupvegetable oil
1½tspsalt
6cupsall purpose flour
Preparation
Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve.
Let stand until creamy, about 10 minutes.
In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth.
Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the remaining 5 cups flour, ½ cup at a time, until the dough pulls away from the sides of the bowl.
Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth, supple and elastic.
Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil.
Cover with a damp towel or plastic wrap and let sit in a warm place for about 1 hour until the dough has doubled in volume.
Turn the dough onto a lightly floured surface and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the ‘log’ is ½ inch in diameter.
Using a sharp knife, cut each ‘log’ into ½ inch pieces. Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten.
Preheat oven to 375 degrees F.
Cover the rolls with a damp cloth and let rise for about 30 minutes until doubled in volume.
Bake at 375 degrees F for about 20 minutes until golden brown.
