Proof yeast by adding yeast and sugar to warm water. Let it rest for a few minutes until it gets bubbly.
Add salt and oil to mixture, adding the flour last.
Mix well, until dough is smooth and elastic. If you are using a stand mixer, this step is easiest on your hands, but can be hard on the motor of your mixer if it isn't a heavy duty mixer. Two loaves of bread in my KitchenAid works ok, but you can hear that the mixer works harder on it. I mix this at the lowest speed, because going higher makes the flour fly everywhere. If you are mixing this by hand, stir with a wooden spoon until everything is incorporated well, then turn out the dough onto a floured countertop. Knead by hand until dough is smooth and elastic.
Transfer dough to a greased bowl. Set aside in a warm place to rise. Shape into a loaf and let rise again.
If you’re really pressed for time, then you can omit the first rise and just shape the dough into loaves right after mixing. The bread has a much better texture if you let it rise twice, though.
Turn bread out onto the countertop and pat into a rectangle shape. Starting at one end, roll the dough up tightly. Pinch the seam closed, and fold the ends of the roll over to pinch them closed too.
Place loaves into greased bread pans, and let rise until loaves are just past the top of the pans.
Bake at 350 for about 30 minutes or until top is nicely browned and bottom sounds hollow when tapped.
Let cool before slicing. Bread baked in metal pans may be removed right away to cool. If you used glass pans, you will need to let them cool longer before removing the bread from the pans.
This is the recipe I use to make hot dog and hamburger buns.