Stir yeast and sugar together, then dissolve in warm water

Add the salt, then the flour, 2 cups at a time, beating well after each addition

After adding the fifth cup of flour, add flour slowly until the dough becomes too stiff to handle. Turn out onto a lightly floured board and knead until smooth

Place in a lightly oiled bowl, being sure to oil the top of the bread, then cover with a sheet of wax paper and a towel. Let rise in a warm place free of drafts until doubled in bulk

When dough is doubled, punch down and allow to double again. Form into long slender rolls, twisting each end

You can roll the dough into very long ropes about 2 inches in diameter and cut off 3 to 4 inch pieces of dough, twisting each end

Authentic Mexican-style rolls, should be rather flat with twisted ends

Lay rolls about 2 inches apart on a lightly floured baking sheet. Now slash the top of each roll with a sharp knife

Cover with a towel and again allow to double in bulk

When nearly doubled, preheat oven to 400F

and lightly oil the tops of the rolls. Bake for 30 to 40 minutes, until lightly browned

Serve piping hot with lots of butter

Makes 3 dozen rolls.