In mixing bowl, dissolve yeast in the cup of warm water.

Add warm milk, oil, sugar, eggs, salt, and two cups of flour. Beat until smooth.

Stir in the remaining 4 cups of flour to make a soft dough. You can either use the dough hook on your mixer, or stir in the rest.

Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes.

Place back in the mixing bowl and cover loosely with plastic wrap (just put it across the top of the bowl, not directly onto the dough). Let rise in a warm place until double in size.

Punch dough down, then turn onto a lightly floured surface. Divide into 8 equal pieces. (I use a knife and cut the ball of dough in half, then in half again and again until I have 8 pieces). Form each piece into a ball.

Grease two baking sheets and sprinkle with cornmeal. Place four balls of dough on each baking sheet, three inches apart. Cover and let rise until doubled (about 30 minutes).

Bake at 350 degrees for 20 minutes. Cool on wire racks.