In the bowl of a stand mixer, add yeast, 2 tsp sugar, and warm water. Allow to sit for 5 minutes to get foamy.

Add the dough hook attachment and add in warm milk, oil, salt, and half the flour. Mix until combined. Then start to add in the remaining flour until the dough pulls clean away from the sides of the bowl. Allow the dough to knead with the dough hook for 6 minutes. Cover and allow to rise until double in size, about 1 1/2 hours.

Punch dough down and turn out on to a counter that has been sprayed with non-stick cooking spray. Divide dough on half, Then divide each half into 12 pieces. Roll each piece into a 10 inch rope. Tie in a knot and them pinch ends together. Place a a greased baking sheet 2 inches apart.Cover with a light kitchen towel (like a flour sack towel) or plastic wrap sprayed with non-stick spray. Allow to rise until double in size for about 30 minutes.

Preat oven to 300 degrees. Parbake the rolls for 15 minutes at 300 degrees. Cool completely then freeze on the baking sheet for 1 hour, then transfer to a freezer bag. Freeze unto ready to bake. **see note if not freezing.

To bake. preheat oven to 350 degrees. Place frozen rolls on a baking sheet cook for 4 minutes, then roate the pan. bake for another 4 minutes or until golden brown. Makes 24 rolls.