2 (1/4 oz.) pkg. dry yeast
1/2 c. warm water
1/4 c. sugar
2 c. water
1 (1.34 oz.) env. dry onion soup mix
1/2 c. butter
1 tsp. salt
7 c. flour
2 eggs
1/4 c. butter, melted

Combine yeast, warm water and sugar; set aside. Bring 2 cups of water to a boil; add onion soup mix and simmer for 10 minutes. Add butter and salt to soup mixture. Beat 2 cups of flour and eggs into soup mixture. Stir in yeast mixture and continue adding remaining flour until it forms a workable dough. Knead dough and place in large bowl. Cover bowl with damp cloth and let rise until doubled. Knead dough and shape into rolls.

Place in two 9 x 12 inch greased pans and let rise until doubled. Bake in a preheated 375 degree oven for 20-25 minutes. Brush tops with melted butter immediately after removing from oven.