In a large mixing bowl dissolve yeast in warm water with 1/4 teaspoon sugar.

When the yeast has activated (about 5-10 minutes), add sugar, oil, salt and 6 cups of flour. Stir well with a wooden spoon until all ingredients are well incorporated. If needed, add in remaining flour, about 1/4 cup at a time and stirring with each addition, until dough is sticky, but not gooey. Do not knead the dough; just stir it until the ingredients are incorporated.This is a very soft dough and will be somewhat sticky, not drier like other roll dough that you may be used to using.

Cover bowl and let dough rise until doubled in bulk, about 1 hour. Punch dough down and let it rest for about 7 minutes.

While the dough is resting, melt the butter in a small bowl in the microwave. Prepare a baking pan by greasing the pan with a little bit of the melted butter.

To shape a Parker House style roll, divide the dough in half and roll out one half of the dough on a well floured counter top until about 1/2-inch thick. Using a round biscuit cutter, cut out circles of dough. Stretch the dough just a little lengthwise and dip one half into melted butter. Fold dough over in half and place on the pan. Place the rolls close to each other in rows. Repeat with remaining half of dough. Work the left-over dough from the two dough halves together to finish making your rolls. You should be able to get 32 rolls on a large baking sheet (4 rolls across and 8 rolls down).

Cover rolls and let rise again until almost doubled in size, 45-60 minutes. Bake at 375º F for 20 minutes or until the rolls are golden brown. Brush hot rolls with additional butter if desired.