In the bowl of an electric mixer, mix together the sugar and warm water (aim for between 110 and 115 degrees). Sprinkle the yeast over top, and let it set for 10-15 minutes, or until foamy and bubbly.

Stir in the salt, vegetable oil, and half of the flour. Add the remaining flour and use the dough hook to mix the dough together on medium high speed for several minutes, or until the dough starts to pull away from the edges. The dough will be tacky.

Generously flour a clean surface and your hands. Turn the dough out onto the flour and knead it for 2-3 minutes. Place the dough in a clean, oiled bowl and cover it with saran wrap. Place in a warm place to rise for 1 hour, or until doubled in size. Grease two 9 inch bread pans.

Punch the dough down with your fist, re-flour your surface and turn the dough out again. Divide the dough into two even sections (weigh it if you want to be really precise). Press each section into a rectangle, about 9 x 13 inches in size. Roll the dough, starting on the short side. Fold the ends under and use your fingers to pinch in the seams. Place each section of dough in the greased pans. Cover with saran wrap and let rise until doubled again, about 45 minutes.

Preheat the oven to 350 degrees. Place the pans in the oven and bake for 30-35 minutes or until golden, deep brown. Remove the pans from the oven and spread the butter evenly over the top. Allow to rest for 10 minutes before moving to a cooling rack. Store bread well wrapped for up to 4 days or freeze indefinitely.