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Dissolve dry yeast in warm water. Let stand for 4-5 minutes.
Place flour, dry milk, sugar, and salt in mixer bowl. Blend with dough hook for approximately 2 minutes on low speed.
Add oil and blend for approximately 2 minutes on low speed.
Add water. Mix for 1 minute on low speed.
Add dissolved yeast and mix for 2 minutes on low speed.
Knead dough on medium speed for 8 minutes, or until dough is smooth and elastic.
Place dough in warm area (about 90° F) for 45-60 minutes.
Punch down dough to remove air bubbles.
Form rolls from dough by pinching off 2 oz pieces and shaping. Place rolls in rows of 5 across and 10 down on sheet pans (18" x 26" x 1") which have been lightly coated with pan release spray. For 50 servings, use 1 pan.
Place in a warm area (about 90° F) until double in size, 30-50 minutes.
Bake until lightly browned:Conventional oven: 400° F for 18-20 minutesConvection oven: 350° F for 12-14 minutes
Optional: Brush lightly with melted margarine or butter (approximately 1 Tbsp per pan) while warm.