8-10 c. flour
2 tbsp. sugar
4 pkgs. active dry yeast
1 1/2 c. warm water
1 c. butter, softened
1/2 c. sugar
2 tsp. salt
6 eggs
Melted butter

In mixing bowl, combine 2 cups flour, 2 tbsp. sugar, dry yeast and warm water. Mix well. Cover, let rise in warm place until light and bubbly, 20-30 minutes.

In large mixing bowl, combine butter, sugar, salt and eggs. Beat until well blended. Add the yeast mixture. Beat well. By hand, gradually add 6-8 cups flour to form a stiff dough. Knead on floured surface about 30 strokes.

Place in greased bowl, turning to grease top. Cover, let rise in warm place until light and doubled in size, 1 - 1 1/2 hours. Punch down dough, divide in half.

Roll out each half on floured surface to a 12x8 inch rectangle. Cover with melted butter. Cut into rolls. Cover and let rise in warm place until double in size, 30 minutes. Bake at 375 degrees for 12-15 minutes or until golden brown.