2 Cups of warm water (105 t0 115 degrees);

 2 Packages (1/4 ounce each) active dry yeast;

¼ Cup of sugar;

4 Tablespoons of butter, melted, plus more for pan & brushing;

2 Large eggs, lightly beaten;

1 & ½ Teaspoons of salt; and

6 Cups of all-purpose flour (spooned and leveled), plus more for shaping dough.

1.  Pour warm water into a large bowl; sprinkle with yeast, & let stand until foamy, about 5 minutes.
2.  Add sugar, butter, eggs & salt; whisk to combine. Add flour; mix until incorporated & a sticky dough forms. Brush top of dough with butter; cover with plastic wrap & set aside in a warm place until dough has doubled in bulk, about 1 hour.
3.  Turn dough out onto a well-floured work surface. With floured hands, roll dough into a thick log & cut into 18 equal pieces (halve log, cut each half in thirds, then cut each piece in thirds again).
4. Brush a 9×13 inch-baking pan with butter. One at a time, flatten each piece of dough, then fold edges toward center, pressing to secure, until a smooth ball forms. Place dough in a prepared baking pan, smooth sides up (you should have 3 rows of 6). Cover loosely with plastic wrap, & let rise in a warm place until doubled in bulk, 30 to 40 minutes (Alternately, refrigerate, at least 4 hours & up to 1 day.
5. Pre-heat oven to 400 degrees. Remove plastic wrap; brush rolls with butter. Bake until golden & 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.