2 packages active dry yeast 2 1/4 cups warm water, divided use 1/4 cup sugar, divided use 2/3 cup canola oil 1 tablespoon salt 1/2 cup wheat germ 2 eggs, optional 6 cups all-purpose flour (or 5 cups if you omit eggs)
To proof yeast: In small bowl, dissolve yeast in 1/4 cup warm water. Add 1 teaspoon sugar. Set aside to proof. To mix and store dough: In large bowl, combine remaining water, remaining sugar, oil, salt, wheat germ, eggs and yeast mixture. Mix well. Add flour, 1 cup at a time, stirring after each addition. Cover with plastic wrap. Refrigerate for at least 2 hours. (Note: Dough can be stored in refrigerator for up to 5 days.)
To bake rolls: Preheat oven to 375 degrees. Grease baking sheet. Shape dough into 2-inch balls. Place on prepared baking sheet. Cover with damp cloth. Let rise until double in size. Bake for 20 minutes or until golden. Place rolls on rack. Cool slightly. Serve warm.
This recipe worked out perfectly. I couldn't believe how amazing these dinner rolls turned out. The only thing I did differently is that I brushed each dinner roll before baking with olive oil so that they became a nice golden brown. I love the fact that you could make a batch of these, keep them in the fridge and make a fresh batch of dinner rolls every day if you want. They freeze great too!