In a large bowl, dissolve the yeast and 1 tablespoon of sugar in ½ cup warm water (about 110°).

Let stand until bubbly, about 5 to 10 minutes.

Add the remaining water and sugar, and then mix in the oil, salt, and 4 cups of the flour.

Using an electric mixer, beat on medium speed (or by hand using a large wooden spoon) for 3 minutes.

Stir in enough of the remaining flour to form a soft dough.

Turn out the dough onto a floured work surface and knead for about 8 minutes, adding very small amounts of flour as needed to prevent sticking.

Place the ball of kneaded dough into a greased bowl, turning the dough so the entire surface is greased.

Cover and let rise until double, about 1 hour.

Punch down the dough and turn out onto a lightly floured surface.

Divide the dough into 18 equal pieces.

Shape each piece of dough into an oval and place them 2 inches apart on greased baking sheets.

With a very sharp knife or kitchen scissors, slash the top of each piece ¼ inch deep.

Cover the rolls with a towel and let rise again for 20 minutes.

Meanwhile, preheat the oven to 400°.

Bake the rolls for 13 to 18 minutes or until they are a light golden color and done.

Cool on wire racks before cutting open.