4 to 5 c. all-purpose flour
1 tbsp. sugar
2 pkgs. active dry yeast
3/4 c. warm water
1/2 c. butter, softened
1/4 c. sugar
1 tsp. salt
3 eggs
Melted butter

In mixing bowl, combine 1 cup of flour, 1 tablespoon sugar, dry yeast, and warm water; mix well. Cover; let rise in warm place until light and bubbly, 20 to 30 minutes. In large mixer bowl, combine butter, sugar, salt, and eggs; beat until well blended. Add the yeast mixture; mix well. By hand, gradually add 3 to 4 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 to 1 1/2 hours.

Punch down dough; divide in half. Roll out each half on floured surface to a 12 x 8 inch rectangle. Cut into 1 inch strips. Roll each strip in melted butter. Coil each strip to form a "snail" in greased muffin cups. Cover; let rise in warm place until doubled in size, about 30 minutes. Bake at 375 degrees for 12 to 15 minutes until golden brown.