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.