- 2 cups warm water (110 degrees F/45 degrees C)
- 2 teaspoons active dry yeast
- 1/3 cup white sugar
- 1/4 cup vegetable oil
- 1 1/2 teaspoons salt
- 6 cups all-purpose flour
- 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, 1/2 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 until smooth, supple and elastic; about 10 minutes.
- 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 until the dough has doubled in volume; about 1 hour.
- 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 1/2 inch in diameter. Using a sharp knife, cut each ‘log’ into 1/2 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 (190 degrees C).
- Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
- Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.
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