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1
Dissolve 1 tbl sugar in warm water & whisk in yeast.Let stand until foamy, about 5 minutes.
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2
Add butter, eggs, salt, remaining sugar; whisk to combine.
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3
Add 6 c flour; mix until incorporated and a sticky dough forms - keep adding until you reach that sticky consistency. Brush top of dough with butter; cover bowl with plastic wrap, and set aside in a warm place until dough has doubled in bulk, about 1 hour.
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4
Turn dough out onto a well-floured work surface. With floured hands, roll dough into a thick log. Cut into 18 pieces.
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5
Brush a 9-by-13-inch baking pan or muffin cups with butter. One at a time, flatten each piece of dough, then fold edges toward the center, pressing to secure, until a smooth ball forms. Place dough balls in prepared baking pan, smooth side up. Cover loosely with plastic wrap, and let rise in a warm place until doubled in bulk, 30 to 40 minutes. (Alternatively, refrigerate, at least 4 hours and up to 1 day.)
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6
Preheat oven to 400 degrees. Remove plastic wrap; brush rolls with butter. Bake until golden and rolls sound hollow when tapped on bottom, 35 to 40 minutes (tent with aluminum foil if browning too quickly). Pull rolls apart, and serve warm.
