French Bread Rolls to Die For

In a large bowl stir together warm water yeast and sugar. Let stand until creamy about 10 minutes.

To the yeast mixture add the oil salt and 2 cups flour. Stir in the remaining flour 1/2 cup at a time until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface and knead until smooth and elastic about 8 minutes. Lightly oil a large bowl place the dough in the bowl and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth and let rise until doubled in volume about 40 minutes. Meanwhile preheat oven to 400 degrees F (200 degrees C).

Bake for 18 to 20 minutes in the preheated oven or until golden brown.