Dinner Rolls

2 pkgs. Active dry yeast (4 1/2 tps.)
Pinch of sugar
2 Cups warm water
2 Eggs, beaten
1/2 Cup sugar
1/2 Cup oil
2 tsp. salt
6-8 Cups all purpose flour

Proof the yeast with the pinch of sugar in water for 5-10 minutes, or until it swells.
Whisk eggs, 1/2 c. sugar, oil, and salt together in large bowl. Add yeast mixture; whisk to combine
Stir 3 cups of flour into the egg mixture using a wooden spoon. Add more flour, 1/2 cup at a time; you may not need it all. When dough becomes to stiff to stir, turn it out on a floured work surface and knead by hand.
Knead until dough is smooth but still soft, adding flour a little at a time if dough is too sticky. Place dough in a bowl coated with non-stick spray. Cover dough with a clean kitchen towel and let rise in a warm place until it is double in size, 1-1 1/2 hours.
Punch down dough and gather into a ball. With floured hands, shape pieces of dough into balls. (A dinner roll should be slightly larger than a golf ball, and a hamburger bun slightly smaller than a base ball.)
Arrange rolls about 1/2 inch apart on greased baking sheets. Cover rolls with a towel and let rise again until doubled in size, about 45 minutes. Preheat oven to 350 degrees.
Bake rolls 25-30 minutes, or until golden brown.
Top as desired. (see below)
Serve warm

Toppings:
Grated Parmesan cheese
Sesame seeds
Poppy seeds
Garlic pepper seasoning.
Rosemary seeds

Enjoy!