Mix:
1/2 cup sugar or honey
4 cups warm water
3 tablespoons yeast
Add and beat well:
6 cups flour (can be part whole wheat and white)
1 tablespoon salt
2/3 cup oil
3 eggs (an extra egg makes dough richer)
Knead in enough more flour (up to 4 cups) until no longer sticky. Knead 8 minutes. Let rise in covered bowl until doubled (about 30 minutes). Shape into 2" balls. Divide between two 9" x 13" oiled pans. let rise until almost doubled and bake at 350* for 18 to 20 minutes. Can put in 3 large or 4 medium bread pans for loaves. Bake 25 to 30 minutes. These rolls freeze well in gallon freezer bags.
I have found that olive oil keeps the bread moist longer. I also have to add up to an extra cup of flour if I use both whole wheat and white flour.