Add the salt, then flour, 2 cups at a time, beating well after each addition. After adding 5th cup of flour, add flour slowly until the dough becomes too stiff to handle.

Turn out into a lightly floured board and knead until you get a satiny consistency. Place in a lightly greased bowl, then cover with a sheet of wax paper and a towel.

Let rise in a warm place free of drafts until doubled in bulk. When dough is doubled in size, punch down and allow to double again.

Form into long slender rolls, twisting each end. Snip off 2 - 3 inch pieces, twisting the ends. (They should be flat with twisted ends) Lay rolls about 2 inches apart on a lightly floured baking sheet.

After shaping the rolls, gash the tops with a sharp knife. Cover with a towel and again allow to double in bulk. When nearly doubled, preheat oven to 400 degrees and lightly oil the tops of the rolls.

Bake for 30 or 40 minutes, or until lightly browned. Serve hot.