In a large mixing bowl, dissolve yeast in warm water and sugar. Let sit 10 minutes. Add the oil. Add the dry ingredients, starting with 6 cups of flour. Mix thoroughly until all ingredients are incorporated, and dough is smooth, elastic, very slightly sticky, and pulls away from the bowl. You may add a little more flour at a time until dough reaches the desired consistency.
Cover bowl with a dish towel or plastic wrap and let rise until doubled (an hour or more depending on how warm your kitchen is.) You may speed up this process by placing the covered bowl inside the oven with the oven light on, and another bowl of warm water sitting on the lower rack.
Punch the dough down, divide and shape into golfball-sized balls, and place in a greased 15 1/2 x 10 1/2 jelly roll pan in rows of 5 x 8. Cover again, and let rise till doubled.
Bake at 400 degrees for 15-18 minutes. Serve warm. Store in an air-tight bag. Baked rolls AND roll dough freeze well.