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• 2 tubs Yeast
• 2 tsp Sugar
• 1 tsp Salt
• 2 tablespoons Vegetable Oil
• 6 cups Flour
• 2 1/2 cups Warm Water

Sift half the flour, mix with salt and yeast in a large mixing bowl, and slowly add warm water until the mixture forms a stiff dough. Add more sifted flour until you have a stiff enough dough to knead.

Lightly flour the work surface, knead the dough for 10 minutes until it is smooth and elastic, and then place it in a greased bowl. Now place the bowl warmly for 40-50 minutes until it has doubled. You know the dough is ready when you poke a finger, and the indentation remains.

Preheat oven to 425 degrees F or 220 degrees C.

Now divide the dough into 12 equal portions, roll each into a fist size ball, and place on a greased baking sheet. Now place in a warm place again for a further 40 minutes or again until the dough has doubled in size.

Now place in the oven’s center and bake for 25-30 minutes until golden brown rolls sound hollow when tapped.