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1
Dissolve yeast in 3/4 cup warm water and a sprinkling of sugar in a large bowl; let stand 5 minutes until yeast bubbles.
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2
Add remaining water, sugar, eggs, 1/4 cup butter, salt and 2 1/2 cups flour.
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3
Add remaining flour, 1 cup at a time, to form a soft dough.
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4
Turn out onto a lightly floured work surface and knead until elastic.
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5
Place in greased bowl, turning to coat both sides, cover with plastic wrap, and allow to rise 1 hour or until doubled in size.
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6
Preheat oven to 375F Combine remaining butter with garlic and set aside.
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7
Punch dough down and turn out onto a floured work surface.
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8
Divide into 2 equal sections.
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9
Roll each into a circle about 12 inches in diameter.
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10
Baste with butter mixture and sprinkle with 2 tablespoons Parmesan cheese.
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11
Using a pizza cutter or sharp knife, cut each circle into 8 wedges and roll from small end to big end.
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12
Pinch seams together.
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13
Repeat with remaining sections.
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14
Place on baking sheets, close but not touching, seam side down.
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15
Baste tops with butter mixture and sprinkle with remaining Parmesan cheese.
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16
Bake 15 minutes or until golden brown.
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17
Store leftover rolls in airtight containers in refrigerator.
