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1
Mix together yeast, 1/2 cup lukewarm water (not too hot or you will kill the yeast), and 1 Tbsp sugar; set aside until foamy.
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2
(If the yeast mixture doesn't foam or froth after 10 minutes, start over-either your yeast is stale or your water was too hot and killed the yeast).
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3
Mix together all remaining ingredients in order, except for the flour.
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4
Stir in one cup of the flour and beat well.
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5
Add the yeast mixture and another cup of the flour, mixing well.
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6
Keep adding flour util the mixture forms a smooth, not sticky, ball, adding as much or as little flour as needed to achieve the proper texture (this will vary due to humidity levels).
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7
Knead well for about 10 minutes, until elastic.
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8
Place in a greased bowl, flip dough over to coat top, cover tightly with plastic wrap and let dough rise until doubled in a place free of drafts and somehwat warm.
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9
It may take 1-2 hours to double, depending upon the temperature in your home that day.
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10
Punch dough down and roll into 25-30 rolls.
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11
Set rolls into a greased pan, cover with plastic wrap and let rise again until almost doubled, perhaps 40 minutes-1 hour.
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12
Bake int a preheated 375 F oven for 12-15 minutes.
