From Southern Living
2 envelopes of active dry yeast
2 cups of warm water
1/2 C sugar
2 large eggs
1/4 C veg. oil
1 TBS salt
1 TBS lemon juice
6 to 6 1/2 C of bread flour
1 TBS veg. oil
1 1/2 TBS melted butter
combine yeast, warm water, and 2 tsp sugar in mixer bowl (you need a heavy duty mixer for this) Let stand for 5 minutes. Stir in eggs, 1/4 c oil, salt, lemon juice, 3 C of flour, and remaining sugar. Beat dough at medium speed using dough hook or paddle attachment until smooth. Gradually add in remaining flour until soft dough forms.
Turn dough out on to a well floured surface and knead until smooth and elastic (about 8 to 10 minutes) sprinkling surface with flour as needed. Place dough in a greased bowl, turn dough to grease top. Cover and let rise free from drafts for about one hour or until doubled.
Punch down, put back on floured surface and divide in half.
Roll each half into a 18×9 rectangle. Start at the short end and roll up tightly, jelly roll fashion. Press to seal edges as you roll and pinch ends to seal. Tuck in ends. Place each roll in a grease 9×5 loaf pan, seam side down. Brush tops with oil, cover and let rise again another hour or until doubled in size. Preheat oven to 375. Bake 25 to 30 minutes or until golden brown and sounds hollow when tapped. Remove from pan, place on wire rack to cool. and brush with melted butter.