Proof yeast with sugar in water for 5 - 10 minutes, or until it "blooms" or swells.

Whisk eggs, sugar, oil, and salt together in a large bowl. Add yeast mixture; whisk to combine.

Stir 3 cups of flour into the egg mixture using a wooden spoon. Add more flour, 1/2 cup at a time; you may not need it all. When dough becomes too stiff to stir, turn it out onto a floured work surface and knead by hand. Knead until dough is smooth but still soft, adding flour a little at a time if it is too sticky. Place dough in a bowl coated with nonstick spray. Cover with a kitchen towel and let rise in a warm place until doubled in size, 1 - 1 1/2 hours. Punch down dough and gather into a ball. With floured hands, shape pieces of dough into balls. (For dinner rolls, make them a bit larger than a golf ball. For cocktail buns, shape them ping-pong ball size. Hamburger buns should be slightly smaller than a baseball.) Arrange on greased baking sheets about 1/2" apart. Cover with a towel and let rise again until doubled, about 45 minutes. Preheat oven to 350°. Bake rolls 25 - 30 minutes, or until golden, then top as desired, see right. Cool slightly before serving — if you can wait that long! Immediately after baking, brush the rolls with melted butter, then sprinkle with a topping. Choose one or several for variety: grated parmesan cheese; toasted fennel, sesame, or caraway seeds; poppy seeds; equal parts dried dill, sugar, and kosher salt; cinnamon-sugar.