In a separate bowl whisk together lukewarm water with yeast and 1 tbsp of sugar. Let that sit for 10 minutes (no longer) to proof.
Whisk in the vegetable oil. Then whisk in the eggs (adding the eggs one by one). Then whisk in the rest of your sugar and salt.
In the bowl of a stand mixer fitted with the dough hook attachment, add in your flour and give it a mix on medium-low.
While the mixer is running, slowly add your egg mixture to your flour. Increase the speed to medium-high, once the dough comes together, let the mixer kneed the dough for 8 minutes. The dough should mostly be coming off the side of your mixing bowl, if it is too sticky add 1-2 tbsp of flour to help it along.
After 8 min scrapes out the dough, form it into a ball, and place it into a lightly greased bowl. Cover with cling film and let that proof for an hour in a warm place. If your house is cold you can turn the oven lights on and place your dough inside the oven to proof.
After one hour of proofing, the dough should have doubled in size. Punch it down and let it proof for 30 more minutes.