In a small bowl or measuring cup, combine 2 cups (475g) warm water, 2 tablespoons (25g) sugar, and 1 tablespoon (9g) active dry yeast. Stir gently and let sit for about 5–10 minutes, until the mixture is foamy.
In the bowl of a stand mixer fitted with the dough hook, add 1 large egg, 1/4 cup (54g) avocado oil (or mild olive oil), 2 teaspoons (10g) salt, and 1/2 cup (100g) sugar. Pour in the foamy yeast mixture and mix on low speed to combine.
With the mixer running on low, gradually add 7 cups (875g-1000g) of all-purpose flour, one cup at a time. Add just enough flour to form a soft, slightly sticky dough—be careful not to over-flour. You may not need the full 7 cups. (High humidity in the air causes flour to absorb moisture from the environment, making it naturally more hydrated than usual. If you were to add the full amount of flour listed in the recipe during humid conditions, your dough could end up too dry or stiff. So, in humid weather, bakers often use less flour to keep the dough soft, pliable, and properly hydrated.)
Once the dough starts to pull away from the sides of the bowl, increase to medium speed and knead with the dough hook for about 6–8 minutes, until the dough is smooth and elastic.
Remove the dough from the mixer bowl, lightly grease the bowl, then return the dough and cover it with a clean towel or plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
Punch down the dough and divide into 24 equal pieces (about 20 grams each). Shape each piece into a ball and place on a greased or parchment-lined baking sheet or pan.
Cover and let rise again until doubled in size, about 30–45 minutes.
Preheat oven on to 350°F (177°C)
Bake for 20 minutes or until internal temp is 120°F (49°C)
(optional) While warm, brush tops with extra butter for nice soft rolls.
