1. In one cup measure heat water in microwave for 45 seconds to 110-115 degrees. Add 1 teaspoons sugar, stir, then add yeast. Let proof 3-5 minutes.
2. Meanwhile in a small saucepan, add milk and heat to 110-115 degrees. Remove from heat add proofed yeast and stir to combine.  Add additional sugar.
3. In large mixing bowl with dough hook, add 1 cup of flour and salt. Mix to blend ingredients.
4. Add proofed yeast, 2 beaten eggs and Wesson oil to flour mixture. Add additional flour  a little at a time to mix dough into a soft ball. Dough should gather around the dough hook and leave sides of bowl.   Remove dough from mixing bowl onto lightly floured surface, knead dough until smooth top.  Wash mixing bowl and dry.
5. Lightly grease mixing bowl with oil and place dough in bowl to rise. Cover with plastic wrap and chill at least 2 hours or over night. Dough will keep in refrigerator 3-4 days.

Rolling Dough:

Prepare baking sheet with melted butter and set aside. Brush sides and bottom of baking sheet well.

*Two hours before baking, roll dough on flour surface into a 1/4″ thickness. Cut out 2″ round circles using metal biscuit cutter or rim of drinking glass.  *Brush disc with butter, make center indention with round handle of a wooden spoon or finger.. Fold dinner roll in half. Place dinner rolls side by side on butter greased baking sheet.  Cover with lightweight towel and allow to rise for 2 hours or until double in size.

After one hour of rise time, preheat oven to 400 degrees.  Once rolls have doubled in height and size, brush roll tops with melted butter.  Place in oven to bake 13-15 minutes or until golden brown.

Serve warm.