4 cups warm water (110°F -120°F)
1 tablespoon salt
1 tablespoon sugar
8 to 9 cups all-purpose flour
3 envelopes dry yeast
1 to 2 cups sesame seeds

 Lightly grease large bowl and muffin tins; set aside

 Combine water, salt, and sugar and stir to dissolves.
Combine 4 cups flour and yeast in mixing bowl.
Add water and beat well, about 3 minutes.
Leave in bowl and cover with plastic wrap and hot damp towel.
Let rise in warm place until doubled.

Add remaining flour to risen dough and knead until dough is smooth,
elastic and well blended (dough will be very sticky).
Place in greased bowl, cover with plastic wrap and hot damp towel
and let rise in warm place until doubled in volume.

Punch dough down and knead briefly. Shape into balls (oil hands).
Roll each ball in sesame seeds and place in muffin tins or in baking dishes.
Cover with plastic wrap and let rise in warm place until doubled.

Preheat oven to 400°F.

Bake rolls until golden brown, about 20 to 30 minutes.
Remove from pans and cool on wire racks.