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1
To activate the yeast, combine the yeast and warm water in a large bowl.
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2
Set aside to proof.
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3
The mixture will become creamy and foamy after about 5 minutes.
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4
To make the dough, combine the hot water and dry milk in a liquid measuring cup; let cool slightly.
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5
Add the reconstituted milk to the yeast.
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6
Stir to combine.
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7
Add the sugar, the 1/2 cup of oil, eggs, salt, and 4 cups of the flour.
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8
With a wooden spoon, hand-held electric mixer, or large heavy-duty mixer fitted with the dough hook at medium speed, beat very hard until smooth, 3 to 5 minutes.
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9
Gradually add additional flour, 1 cup at a time, beating hard after each addition.
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10
When the dough is too firm to stir, using your hand, work enough of the remaining flour into the dough by kneading and turning the dough until it becomes smooth and elastic.
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11
Turn the dough out onto a lightly floured surface.
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12
Knead, using the heel of your hand to compress and push the dough away from you, then fold it back over itself.
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13
Give the dough a small turn and repeat.
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14
(The dough is ready if it bounces back when pressed with your fingers.)
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15
Return the dough to the bowl.
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16
Cover the bowl with plastic wrap or a dry towel and place in a warm, draft-free spot to rise until doubled in size, about 2 hours.
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17
Lightly grease a baking sheet.
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18
Punch down the dough with your hands, then turn out onto a lightly floured surface.
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19
Flour your hands and pull off equal pieces of dough about the size of apricots and shape into balls.
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20
(If you are using a scale, 3-ounce portions will make 28 large rolls.)
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21
Place them on the prepared baking sheet about 1/4 inch apart.
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22
Brush off any excess flour from the rolls and brush their surfaces with oil.
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23
Cover and let rise again in a warm place until doubled in bulk, 1 to 1 1/2 hours.
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24
Preheat the oven to 375F.
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25
Bake until brown, 12 to 15 minutes.
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26
Transfer to a rack to cool slightly, then invert the rolls onto a rack so they wont become soggy on the bottom.
