Stir yeast and sugar together in a large bowl; stir in warm water.
Add salt, then beat in flour, 1 cup at a time, beating well after each addition.
Add flour a tiny bit at a time after the first 4 cups, just until the dough becomes too stiff
to stir. Turn out onto a lightly floured board and knead 8 to 10 minutes, or until
smooth and satiny.
Place in a lightly greased bowl, turning to grease the top of
the dough, then cover with a sheet of wax paper and a towel. Let rise in a warm
place free of drafts about 1 hour, or until doubled in bulk.
When dough has doubled, punch it down and allow to double again.
Cut dough into 36 equal pieces. Shape into football-like rolls, twisting each
end. They should be rather flat with twisted ends. Lay rolls about 2 inches apart
on a lightly floured baking sheet. After shaping the rolls, slash the tops with
a sharp knife or scissors.
Cover with a towel and let rise until doubled in bulk.
When nearly doubled, heat oven to 400 degrees F and lightly oil the tops of
the rolls with a pastry brush.
Bake for 20 to 30 minutes or until lightly browned.