Light Dinner Rolls

This recipe Mom and I got from Judy Thompson. They are awesome but I hade to add more salt to make better. The texture and fluffy-ness is perfect though. I wish that I would have had these when I was in charge of rolls for Thanksgiving. Oh well. Enjoy. Let me know if the directions are confusing. I had a hard time with them at first too.Oh, and they are very very fast for rolls so I hope that makes your day:)

Light Dinner Rolls(1/2 recipe makes two dozen rolls)
3 1/2 cups warm water
6 TBSP yeast
1 cup oil
3/4 cup sugar
1 TBSP Salt ( I would seriously add another TBSP for flavor)
3 Eggs (for half the recipe use 2 eggs)
10 1/2 cups flour. I think I used more than that.

1. Blend oil, sugar, salt and eggs in blender approx. 1 min. then pour into mixing bowl
2. Measure water into blender to rinse out oil mixture, then pour into bowl.
3. Add yeast
4. Add flour (It will be a sticky dough)I think I had to use a lot more flour but just add until mostly sticky.
5.Knead 10 minutes
6. Let rest 10 minutes
7. Roll or pinch off desired size and shape rolls ( mom and I divided the dough and then we divided again and then again and maybe once more-They ended up being about the size of a golf ball)
8. Place on greased cookie sheet. Preheat oven to *425
9. Let raise 10 minutes
10.Bake at *425 for 10 minutes

Bread Making Tips:
* When using yeast, water should be luke warm approx 110* (if it is too hot, it will kill the yeast)
* Let dough rise in a fairly warm room and out of drafts
* keep yeast and sesame seeds in freezer to keep fresh
*Brush beaten egg whites on tops of French Loaves to give a glossy look and so sesame seeds will stick to top (if you want to add that)
* Remove bread from pan to cool or the bottoms will become soggy

Suggested Use for Light Dinner Rolls Recipe
*Cinnamon Pull-aparts, Rolls, Hamburger/Hot Dog Buns, Cinnamon Rolls