• Beat the ingredients in the large bowl with an electric mixer for 1 minute. Add the yeast mixture in the small bowl. Stir in the 8 to 10 cups of flour 1 cup at a time. You will know you have enough flour when the dough pulls away from the sides of the bowl, it should still be sticky. Pour some more flour onto a flat clean surface and knead into a soft dough, adding flour as needed.
• Cover the dough and let it rest for 10 minutes.
• Knead again then place into a bowl sprayed with cooking spray. Cover and raise for 1 hour.
• Punch down the dough and let raise 10 more minutes.
• Roll out dough, and break off sections to form into small rolls. They should be about half the size you would like your finished roll to be.
• Place rolls in a pan or cookie sheet and raise again for about 15 to 20 minutes. They shouldn't be touching before raising, but should be after raising.
• Bake at 375 degrees for 10 to 12 minutes.

For Pesto Rolls:

• Instead of breaking dough into rolls, roll the dough out into a large rectangular shape. Brush pesto sauce (I get mine from Costco) all over the dough. Roll the dough up lengthwise and seal along the edge. Cut into 2 inch slices and place on a greased cookie sheet. Let raise until double in size then bake at 375 for 10 to 15 minutes. Immediately after removing from oven, sprinkle with parmesan or mozzarella cheese.