Dissolve 2 pkgs. dry yeast (or 2 tbsp.) in 1/2 cup lukewarm water.

In large saucepan mix:

2 c. milk
4 tbsp. cooking oil
4 tbsp. sugar
1 1/2 tsp. salt
2 eggs, beaten

Set on low burner and heat just to lukewarm. Remove from fire and add yeast mixture. Stir. Add 5 to 6 cups flour. Mix well and turn out onto well floured pastry board and knead for 5 minutes. Turn over in oiled mixing bowl. Cover. Let rise until double in bulk (about 2 hours). Punch down and knead on lightly floured board for 2 minutes. Make out into rolls and shape with fingers, then place in large oiled pan. Let rise about 1 1/2 hours or until double in bulk. Do not over rise or they will be coarse. Preheat oven to 400 degrees and bake about 20 minutes or until a deep golden brown. Left over rolls can be wrapped in foil and reheated.