Combine 2 cups flour and undissolved yeast together in large mixer bowl. Heat milk, sugar, oil and salt until very warm (120°F to 130°F). Add to flour mixture. Beat 2 minutes at medium speed. Add eggs and 1 cup flour; beat 2 minutes at high speed. Gradually beat in enough remaining flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes.
Place in a greased bowl, turning once to grease top. Cover; let rise in a warm, draft free place until doubled, about 1 hour.
Prepare desired topping while dough is rising. (See below for topping instructions.)
Punch dough down. Cover; let rest 10 minutes.
Divide dough into 16 equal pieces; shape into balls. Place 2 inches apart on cookie sheets. With palm of hand flatten each ball into a 3-inch circle; place prepared topping on each. Using the point of a sharp knife make a crisscross, circular or round design, cutting through topping. Cover; let rise until doubled in size, about 1 hour.
Bake at 350°F for 15 to 20 minutes or until rolls are golden brown in color. Serve warm or at room temperature.
To prepare CINNAMON TOPPING: Combine flour, sugar and cinnamon in a small bowl. Cut in butter with a pastry blender or two knives until fine crumbs form. Stir in milk and vanilla. If mixture is too dry, add 1/8 to 1/4 teaspoon more milk. Divide mixture into 16 equal parts; shape into balls. Between two pieces of waxed paper, press or roll each ball into a 3-inch circle.
CHOCOLATE TOPPING VARIATION: Follow instructions for Cinnamon Topping, but omit cinnamon, add 1/4 cup unsweetened cocoa powder, and increase milk to 2-3/4 teaspoons.
CHOCOLATE CINNAMON TOPPING VARIATION: Follow instructions for Cinnamon Topping, but decrease cinnamon to 1 teaspoon, add 2 tablespoons unsweetened cocoa powder, and increase milk to 2-1/4 teaspoons.