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.