1 pk Yeast
2 ts Sugar
1 3/4 c  Warm water
1 ts Salt
6 c  Flour

Stir yeast & sugar together, dissolve in warm water. Add salt, then
flour, 2 cups at a time, beating well after each addition. After
adding fifth cup of flour, add flour slowly until dough becomes too
stiff to h&le. Turn out onto lightly floured board & knead until
satiny. Place in lightly greased bowl, being sure to grease top of
bread, then cover with sheet of wax paper & towel. Let rise in warm
place until doubled. When dough is doubled, punch down & allow to
double again. Form into long slender rolls, twisting each end. Some
like to roll dough into very long ropes about 2″ in diameter & snip
off 3-4″ pieces of dough, twisting each end. For authentic looking
rolls, they should be rather flat with twisted ends. Lay rolls about
2″ apart on lightly floured baking sheet. After shaping rolls, gash
tops with sharp knife or scissors. Cover with towel again & allow to
double. When doubled, heat oven to 400 & lightly oil top of rolls.
Bake 30-40 minutes, until lightly browned. Serve piping hot with lots
of butter. **Can freeze 3 months.