Directions:

In a large mixing bowl, dissolve yeast and 2 teaspoons sugar in warm water. Let stand for 5 minutes. Add the eggs, 1/2 cup melted butter, 2 cups flour, salt and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 45 minutes or until doubled.

Punch dough down. Turn onto a heavily floured surface; divide in half. Roll each portion into a 15x8 inch rectangle. Spread generously with softened butter. Roll up jelly-roll style, starting with a long side. Using a sharp knife, cut into 1 inch slices. Place cut side up in greased muffin cups.

(At this point, if desired, place pans in freezer to freeze rolls for later. Remove from pans and store in ziploc bag in freezer for up to 60 days. To bake, place frozen rolls in muffin pans and cover lightly; let sit at room temp for about 8 hours to thaw and rise, then bake as directed below.)

Cover and let rise until doubled, about 45 minutes.

Bake at 375 for 12-15 minutes or until golden brown. Brush with remaining melted butter. Remove from pans to wire racks.

For cinnamon rolls, prepare Vanilla Glaze or Drizzle and drizzle over top after baking and removing from pan.