Add 2 tsp of sugar to 1/2 cup of warm water. Stir to dissolve the sugar.
Then add in two packets, or 4 1/2 teaspoons of yeast. Allow the yeast to activate.
Meanwhile, scald 1 1/2 cups of milk. Once scalded, combine with 1/2 cups of cool water.
Add the milk and water mixture to 2/3 cup sugar in a very large mixing bowl. Use a whisk to mix it together and start to dissolve the sugar.
Next, beat in four cups of flour. This will make a very soft dough. Almost like a thick pancake batter.
Pour in the yeast mixture and beat that in as well.
Add the eggs one at a time, incorporating well after each.
Pour in 1/3 cup oil of choice along with 1/3 cup of melted butter. Stir.
Add in the salt.
Next, stir in around five cups of flour.
Allow the dough to rest for 20 minutes.
Knead the dough by hand or in a mixer until it is smooth and elastic.
Clean out your mixing bowl and oil or butter the inside thoroughly.
Place the dough ball in the bowl, then flip it over so the top is good and glossy. This will keep your dough from drying out.
Cover with a lightweight towel and allow to double in size.
Punch down the dough, cover, and allow to rise again until doubled.
Shaping and Baking
After the second rise, lightly grease a large baking sheet.
Pull small blobs of dough from the bowl and shape into small balls.
Place them on the greased sheet, about one finger width apart on all sides.
Preheat the oven to 350 degrees Fahrenheit.
Cover the rolls with the same light towel and allow to rise a final time while sitting on top of the oven.
Once risen, bake in the oven for twenty minutes.
Remove from the pan and allow them to cool on a wire rack, but be sure to devour a few while they are still piping hot.
Once fully cooled these store great in gallon ziplocs.
