*Warning: These rolls are so light and fluffy you can't eat just one. One pan I mean...LOL!

The following ingredients are needed:

• Flour
• Sugar
• Yeast
•  Lukewarm water
• Eggs
•  Canola or Vegetable oil

Proof in large bowl for about 30-40 minutes:

• 2 cups lukewarm water
• 1 cup sugar
• 2 Tbsp. Yeast

When yeast has bubbled add:

• 1 cup flour (bread flour is best, but all-purpose can be used)

  Use a whisk to mix, then add:

  • Another cup of flour

Mix, then add

• Another cup flour
•  3 eggs
• ½ cup canola oil (or vegetable, etc. just not S.T.P. or Penzoil)

Mix well with whisk, then add

• 3 cups flour

Stir with wooden spoon just until flour has been incorporated into the mixture.

•  Pour onto floured surface and knead dough for approximately 1-1½ minutes and form a ball. 
• Coat the bread bowl with about 2 Tbsp oil, put dough ball in bowl and let rise until doubled in size (approx. 45 minutes). 
• Punch down and let rise a second time. 
• After second rising, punch down and pour dough on floured surface. Roll out dough with rolling pin approximately ¾” to 1” thick; and cut out rolls with mouth of glass (2½” to 3” wide). 
• Melt 1½ blocks butter (not margarine) and pour into large baking pan. Place rounds of dough in pan and let rise again (3 risings total) until rolls have doubled in size. 
• Bake for 15 minutes or until rolls are golden brown. 
• This recipe should yield about 30-40 rolls, if it makes it to the table.