Mountain News - Yummy Roll Recipe

I call these the "Yummy, Big, Fat, Fluffy, No-Way-Can-You-Screw-These-Up-Rolls". They are actually an old recipe I got from a magazine and they're actually called, "Rho Rho's Rolls". Somebody's Grammy was named Rho Rho I guess. Anyhoo, these are our official Thanksgiving rolls. Everybody loves them.

Rho Rho's Rolls

4 1/4 cups all-purpose flour
1/3 cup sugar
2 tsp. salt
2 envelopes yeast (or 4 1/2 tsp. of yeast)
2 eggs
2 cups warm water (110 - 120 degrees)
3/4 cup oil
2 cups whole wheat flour

In a large bowl combine 3 cups of the all-purpose flour, sugar, salt, and yeast. In another bowl stir together the eggs, water and oil and then add to the flour mixture. Beat with a mixer on low for about a minute then beat 3 minutes at high speed. Using a spoon, stir in the remaining all-purpose flour and wheat flour.
Spray dough with PAM, cover (with a towel or foil or saran wrap) and refrigerate for 2-24 hours.
Stir dough down. Let dough rest 10 minutes.
Spray baking pans or cookie sheets with PAM or lightly grease with shortening.
On a well-floured surface, pull off chunks of dough and roll into a ball about the size of somewhere in between a ping pong ball and a tennis ball (the size is totally up to you). Put each roll on cookie sheet. Cover with a towel. Let rise until doubled (about 30-40 minutes). Bake in a preheated 375 degree oven for 25 minutes or until golden. Eat warm with lots and lots of butter. Very good toasted the next day or used for sandwiches. Makes 21 rolls. They won't last long. ;)