Mix the yeast and 1 teaspoon of the sugar with ¼ cup of the warm water (110 to 115 degrees). Stir together and set aside to allow the yeast to proof for about 5 minutes.
In a large container or bowl, combine the remaining 1 cup of sugar and the vegetable oil.
Add the warm milk and the yeast mixture stirring to blend together.
Add the 9 cups of the flour, stirring in about 1 to 2 cups at a time. The dough will be somewhat lumpy as you start to mix it together but will smooth out as you add more flour.
Mix the dough well making sure you have all the flour blended into the dough. Cover the dough and let it rest for an hour at room temperature.
Combine the kosher salt, the baking soda, and the baking powder with the remaining ¼ cup warm water. Stir this mixture into the dough.
Add the remaining cup of flour – you will have thick, soft dough. Cover and refrigerate overnight.
When you’re ready to bake remove as much dough as needed and place it on a floured surface. You can bake it all or just a couple of rolls.
Lightly dust the dough with flour and roll it out until it is about ½” thick. Using a biscuit cutter cut out rounds of dough.
Shape the dough into rolls, tucking the edges under. We use either a 2-½" or 3” biscuit cutter producing a generous size dinner roll. Place the rolls in a baking dish that has been sprayed with a cooking spray. You want the rolls to have room to rise but it’s fine if they’re touching slightly.
Cover the pan loosely with plastic wrap. Place the pan in a warm place and let the rolls rise for about 30 to 45 minutes or until they are doubled in size.
Bake the rolls in a 400-degree oven for 20 to 25 minutes or until the rolls are golden brown and sound hollow when tapped on top.