I've been making these rolls for years. We make them a couple of times a week to eat with our supper. They truly are ready in thirty minutes from start to finish because of the large amount of yeast. I cannot link the original recipe because the page is no longer in existence. So I will just post it here with our family's modifications. Of course, the recipe can be halved if you have a smaller family.
(Makes 2 dozen)
2 1/4 c. warm water
2/3 cup vegetable oil
4 TB active dry yeast
1/2 cup sugar
1 tsp salt
2 eggs
7 cups flour
Preheat oven to 400F. Mix water, oil, yeast, and sugar together. Let rest for 10 minutes. Add the salt and egg, mix thoroughly. Gradually add the flour. (I'm sure you can use a mixer but I just do it all with a wooden spoon. I then knead it three or four times on a floured countertop.) Divide into 24 equal pieces, and shape into round balls. Place each dozen onto a greased baking sheet and let rise for 10 minutes. Don't worry whether they get very large because they will rise more in the oven. Bake 10 minutes or until golden brown.
