In a large microwavable mixing bowl, combine the sugar, butter, water, and salt. Heat until butter melts; stir to dissolve the sugar. Cool until lukewarm (110°F or less).

Stir in the yeast mixture and beat in the eggs. Add 6 cups flour and beat well.

Adding one cup at a time, stir in the remaining flour, using just enough to make a medium soft dough (you may not need to use all of the flour but if your flour has been stored in a humid environment, you may need to add even more flour than this amount).

Knead dough on a lightly floured work surface for 2-3 minutes or until smooth.

Place kneaded dough in a clean bowl greased with olive or vegetable oil and turn to coat all over with oil. Cover tightly with plastic wrap and refrigerate for up to one week. (Dough must be punched down to deflate air at least once per day).

To use dough, punch down the amount you need to make the quantity of rolls you want to make (dough amount for each roll should be half the size of the finished roll). Let rest for 10 minutes. Roll into the shape you want (see some suggestions below). Arrange on greased baking pan. Let rise until doubled in size (about 45 minutes or more).

When rolls have risen to double in size, bake in a preheated 375°F oven until golden (about 25 minutes, depending upon the size of the rolls and your oven).

Rolls can be baked on a cookie sheet, in a rectangular or brownie pan with shallow sides or even a black cast iron or round cake pan. You can also bake individual rolls in muffin tins.

To make clovers, roll three small dough balls, brush with melted butter and place together in each muffin cup. Or roll dough thinly, cut into 2-3 inch squares, brush with butter and stack the pieces sideways in muffin cup. For Parker House Rolls, cut thinly rolled dough into rectangles, butter center/top and fold with butter inside, then place edge-side-up in muffin cup. Or roll dough into a ball, place in muffin cup and snip a cross-shape into the top using scissors.

On baking sheets, you can twist or braid rolled log shapes together. Or cut thin dough into circles, brush with butter and press the layers together for flaky pull-apart buns.

To make hollow cinnamon buns, brush thinly cut circles with butter; sprinkle heavily with cinnamon sugar and roll a giant marshmallow up in center until completely covered. Pinch together and place seam at bottom of buttered muffin cup.

To make cinnamon swirls, roll dough into a rectangle. Sprinkle buttered dough with cinnamon and sugar (and optionally chopped walnuts or pecans); roll up into a log shape lengthwise and use a sharp thin knife to slice off spirals. Place cut side down in muffin cups and bake as above.

This recipe will make about 7-10 dozen rolls, depending upon size.