2 pkgs. active dry yeast, dissolved in 2 c. warm water
1/2 c. sugar
1 tbsp. salt
2 eggs
1/4 c. salad oil
6 - 6 1/2 c. flour

Mix; knead 8 to 10 minutes (place in greased bowl; turn and cover). Let rise (a good place is in your oven with a pan of hot water under your bowl on lower oven rack) about 1 hour. Punch down; divide in half. Pat into 2 oblong pieces. Roll them up, seam to the bottom, and oil the tops. Place each in a greased and floured bread pan. Let rise again. Bake at 375 degrees for 30-35 minutes (cover with tin foil to avoid tops from getting too done). When done, butter tops.