Proof yeast with water and 1 Tablespoon sugar. In a mixer bowl add eggs, warmed milk, melted butter, salt and sugar. Stir in proofed yeast until well blended. Slowly add 3 cups of flour, beating until smooth after each 1/2 cup is added. Add the fourth cup of flour, dough should be smooth and elastic. Add the fifth cup of flour to make a stiff dough. Add one more 1/2 cup of flour. Put on the kneading attachment to the mixer and knead the bread until it is smooth and elastic.
Place the dough in a large well oiled bowl and covert for 1/2 to 2 hours to rise. On a warm day you can set it anywhere the sun will warm it, on a cold day I preheat the oven to warm. Then I turn off the oven when I put in the dough but leave the light on. When the dough has almost doubled, punch it down, squeezing the air bubbles out with your hands. Divide dough into four parts, wrap each in plastic wrap and refrigerate until chilled. (You can elimnate this step but it makes the rolls easier to shape.) Using one piece of dough at a time roll into a long piece and tie into a knot. Brush the rolls with an egg wash (you can just beat an egg). Let rise in a warm place until almost doubled in size again. Bake in a hot oven (375) for 10 minutes.