In a small bowl, mix together the ¾ c. water and the yeast. Set this aside. In a heavy duty mixer, beat together the 2 c. water, sugar, oil, salt, and 3 cups of flour. If you are using wheat flour, use that now, but not later. After this is well mixed, add the eggs and the yeast mixture. Add another 5 to 7 cups of flour until the dough is not too sticky to handle. Continue mixing for a few more minutes. Let rise one hour. You can repeat this rising if you wish. Shape into rolls and place on greased pans. Let rise until double in bulk, 3 to 4 hours. Bake at 350°F 15 to 17 minutes. If you would like to make these the night before, decrease the yeast to 1 T., shape into rolls at 9:00 or 10:00 at night, cover and let rise all night. Bake in the morning.