2 pkgs. Red Star instant blend dry yeast
2 c. warm water (105 to 115 degrees)
1/2 c. sugar
1 tbsp. salt
2 eggs
1/4 c. salad oil
6 to 6 1/2 c. Gold Metal flour
Soft butter

Dissolve yeast in warm water. Stir in sugar, eggs, oil, and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board. Knead until smooth and elastic. 8 to 10 minutes. Place in greased bowl; turn greased side up. (At this point dough can be refrigerated 3 or 4 days.) Cover; let rise in warm place until double in size, about 1 hour. Dough is ready if impression remains. Make into 2 dozen rolls and bake at 425 degrees for 10 to 15 minutes or until browned.