Hot Rolls

2 pkgs. yeast (4 tsp. yeast) - 1 pkg. = 2 tsp.
1/2 c. warm water
3/4 c. cooking oil
1 T. salt
2 cups warm milk
1/2 cup sugar
2 eggs
6-8 cups flour (until it doesn't stick to your fingers)

Put oil, salt, and sugar in large mixing bowl. Add warm milk. Stir until sugar dissolves. Add yeast softened in 1/2 cup warm water. Stir in beaten eggs. Add flour. Mix thoroughly till smooth. Cover with aluminum foil and store in refrigerator - at least 2 hours. Dough however will keep several days.

When ready to use, sprinkle four on table or counter - large surface. Place 1/2 the dough on the floured surface and roll in to a big circle about 1/4 inch thick. cut like a pizza into 12 pie pieces and roll from the wide end down to the tip - croissant rolls. This also is good dough for cinnamon buns, pizza, or just rolls to put in muffin tins.

Bake until very light - just a touch of gold on the top - about 15 minutes at 425.
Brush lightly with butter when they come out.