Dissolve 2 pks. Yeast in 1/3 C. warm water. While that blooms, scald 1 C. milk. To the milk, add 1 teaspoon. salt, 1/3 C. sugar, 2/3 C. cooking oil and 2 eggs (slightly beaten. Add yeast mixture.  All of this mixture should be in a fairly large glass bowl. Stir in 3 C. all-purpose flour. After incorporating that, add 1 more c. sugar. (If the dough seems too loose, add more flour, a half C. at the time until soft dough is formed.) Cover with a soft cloth or plastic wrap.  Go to church while dough rises. When you get home, pour dough onto a well-floured surface. Knead just a few times.  Roll out to about ½ inch thickness. Cut with biscuit cutter.  Place ½ pat of butter on center of each one and fold in half.  Place rolls on a lightly greased pan.  Bake at 425 until golden brown.

Variation:  I use the dough scraps after cutting out the rolls and roll them together.  Roll out to about 1/3 inch.  Spread with soft butter.  Mix some cinnamon and sugar together and pour on top.  Then roll up like a jelly roll.  Cut into 1 ½ inch slices.  Put on baking sheet. Bake at 425 until lightly brown.  Presto – now you have some good cinnamon rolls.  I make an icing with powdered sugar ,  a little milk and vanilla flavoring and spread on hot rolls.