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Proof yeast by dissolving in 1/2 c. warm water with sugar. Let it sit for 5 minutes. I always proof my yeast, even when the original recipe doesn't call for it. When I haven't by bread doesn't turn out quite as well.

Mix all ingredients but flour in a stand mixer (I use my Bosch, but a Kitchen Aid works well too). Make sure you add the yeast.

Slowly add flour 1 cup at a time and mix well.

As you start to add the last cup of flour, add slowly. You want the dough to not be sticky, but the more you mix it and the more flour you add the more tough the dough will be. When the dough starts to pull away from the edges of the bowl, you are done mixing and adding flour. If the dough is still a little sticky, you can add flour after it has risen.

Let rise, covered, for 1 hour, until doubled in size

After rising, dust a flat surface with flour. Divide the dough in half and roll out half the dough on the floured surface. If your dough is a little sticky, incorporate some of the flour into the dough. Roll the dough into a circle.

Using a pizza cutter, cut the dough into 16 even wedges. Begin rolling the dough from the wide end and tuck the "tail" under the roll. Place on greased baking sheet.

Repeat with other half of dough. Allow to rise for another 30 minutes.

Bake at 350* for 15-20 minutes. Brush with melted butter while hot (I love my silicone baking brush for this job.)