2 pkgs. active dry yeast
1 tsp. sugar
1 c. warm water

Combine yeast, sugar and water; set aside. 2/3 c. oil (or melted butter) 3/4 c. sugar

Combine milk, oil and sugar; heat to lukewarm. Cool mixture. 2 beaten eggs 7-9 c. flour

Combine yeast mixture with cooled milk mixture. Add eggs, salt and add enough flour to make sticky. When it begins to make a soft ball, put it on board and knead until it is a nice soft ball (too much flour will make the rolls dense). Let ball of dough stand 10 minutes. Knead until smooth and elastic (still a soft dough).

Place in greased bowl and cover to store in refrigerator. When you want to make rolls, get dough and shape into rolls - cloverleafs (3 small balls in each muffin tin) or just 1 good sized ball in each muffin tin. Let rise until double (about 1 1/2 - 2 hours) and then bake, 400 degree oven, 15 to 20 minutes. Punch down remaining dough, cover and put back in refrigerator.