2 cups warm water
2 packs Active dry yeast
½ cup plus 1 tbs. granulated sugar
½ cup grape seed oil, olive oil or melted shortening
2½ tsp. Kosher Salt
5 cups bread flour (plus more if needed)
In small bowl combine 1/2 cup of warm water with yeast and 1 tbs. of sugar. Allow to stand for 15-20 minutes until mixture is frothy.
In bowl of electric mixer fitted with dough hook, combine remaining sugar, 1 1/2 cups of warm water, oil, and salt and stir to combine. Add yeast mixture and stir again. Add bread flour gradually until mixture forms a soft dough and begins to leave sides of bowl.
Oil a large bowl and transfer dough to bowl, turning once to coat both sides. Allow to rise covered with towel for 1 hour or until about doubled in size.
Punch down dough and allow to rest for 10 minutes.
Divide dough in half and then divide each half into quarters and then each quarter into quarters. (You’ll end up with 16 rolls from each half of the dough.)
Form each piece of the dough into a small boule shape and place on parchment lined baking sheets about 2-3 inches apart.
Cover sheets loosely with towels and allow rolls to rise for 1 hour.
Preheat oven to 350 degrees and place sheets in oven. Bake rolls for 18-20 minutes until they are just browned on top. Remove from oven and allow to cool slightly before serving.
These rolls will keep in an airtight container for 3-5 days or they can be frozen for up to 6 months.