2 envelopes of active dry yeast
2 C. warm water
1/2 C. sugar
2 large eggs
1/4 C. olive oil, plus more for drizzling
1 Tbsp. salt
6 C. flour
375 degrees F
2 hours total time
Sprinkle yeast over water in a large mixing bowl. Let stand for 5 mins, then combine. Beat in eggs, oil, and salt, 3 c. of the flour, and the rest of the sugar. Add the rest of the flour until a soft dough forms—it’ll be sticky, and that’s OK. Turn dough out onto a well-floured surface. Knead for 10 mins, adding more flour if the dough becomes too sticky to work with (it likely will).
Put kneaded dough in a large, oiled mixing bowl and cover with a tea towel for 1 hour. Flour your fist and punch the dough down. Divide dough in half, then continue to divide the dough in half until you have 16 pieces per half—32 pieces total.
Preheat oven to 375 degrees F. Shape the pieces into balls and place on two large baking sheets (you can refrigerate some of the balls at this point if you need). Cover the dough and let rise again, 45 minutes to an hour.
Bake for 20-25 minutes. Remove from oven, brush the tops with olive oil or butter, and after a few minutes remove the rolls to a wire rack to cool completely. Serve with plenty of extra butter and honey. Enjoy!