2 pkg. (2 tbsp.) active dry yeast
1/2 c. warm water (115~)
1/4 c. sugar
6 c. flour, scooped
1/2 c. nonfat dry milk
1 tbsp. salt
2 c. warm water
2 eggs, beaten
1/2 c. oil

Soften yeast in 1/2 cup warm water to which sugar has been added. In large bowl stir together flour, dry milk and salt. Making well in center, add 2 cups water, yeast mixture, eggs and salad oil in that order. Stir until well mixed, adding more flour, if needed to make soft dough. Cover; allow to rise in warm place until double, about 1 hour. Turn out onto lightly floured board. Knead a few times to make dough easy to handle. Pinch off smooth round pieces about egg size; arrange 2 inches apart on greased baking sheet. Cover lightly with clean towel; allow to rise 20 minutes.

Bake at 400°F for 10 minutes or until golden brown. Dough may be used for cinnamon or other kinds of rolls.