Mix 3 cups flour, salt, water, oil, and sugar together until smooth.
Add eggs and beat well
Sprinkle yeast on mixture and mix well.
Slowly add the remaining 2-3 cups of flour, mixing with a dough hook as you add the flour. As soon as the dough hook cleans the side of the bowl, stop mixing.
Let dough stand for 15 minutes then beat it down. Do this again three more times, beating it down every 15 minutes.
Shape into 24 rolls and place on a greased baking sheet. Let the rolls rise on the baking sheet for 30-60 minutes or until roughly doubled in size.
Preheat oven to 360 degrees.
Bake in preheated oven for 15-20 minutes or until the tops are lightly golden brown.
Let cool on a rack then serve warm or at room temperature.
Freeze cooked rolls for up to six months in an airtight container. Thaw then reheat in the oven, toaster oven, or microwave once thawed.Double the recipe and freeze one batch for later! You’ll only have to do the work once and will have delicious rolls for another time.Use salted butter to butter the rolls for a little added flavor. Or if you’re adverse to salt, unsalted butter works as well.Punch the dough lightly when you’re beating it down during its rising time. You want to punch it down to get rid of the air but don’t need to really beat it hard.Make the rolls ahead of time. Simply bake your rolls, store in an airtight container, and serve when you’re ready. The rolls should be good for up to a week stored properly.