The Best Dinner Rolls

This is my new go-to recipe for dinner rolls. One of my sisters said they remind her of the rolls at our elementary school, another said they were worth the carbs, and even my father-in-law loved them. They have even replaced these on our Thanksgiving table this year.
Total time was about 3 1/2 hours and the recipe makes about 40 rolls. If this is more than you need, make the full batch. Let any leftovers cool, wrap tightly in foil and freeze. Thaw at room temperature and reheat in a 350 degree oven.

*2 pkg. active dry yeast (1 1/2 tsp)
*Pinch of sugar
*2 c. warm water
*2 eggs beaten
*1/2 c. sugar
*1/2 c. canola or corn oil
*2 tsp. salt
*6-7 c. all-purpose flour

Proof the yeast with sugar in water for 5-10 minutes until it 'blooms' and bubbles.Whisk eggs, 1/2 c. sugar, oil and salt together in a large bowl. Add yeast mixture, whisk to combine.
Stir 3 c. flour into the egg mixture using a wooden spoon. Add more flour, 1/2 c. at a time; you may not need it all. When dough becomes to 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 dough is too sticky. Place dough in a bowl coated with non-stick spray. Cover dough with a kitchen towel and let rise in a warm place until it's 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 (mine were 2 oz. and slightly bigger than golf ball size).Arrange rolls about 1/2 inch apart on a parchment lined baking sheet. Cover rolls with a towel and let rise again until they're doubled, about 45 minutes. Preheat oven to 350. Bake rolls 25-30 minutes, until golden. Brush with about 1/2 cube of melted butter and sprinkle with finely chopped fresh rosemary (or Parmesan cheese, or sea salt, or fresh herbs of your choice).
Sorry I couldn't find the picture of the final rolls...