Stir together yeast, 2 tbs. sugar, and 2 c. warm water
in a 4-cup glass measuring cup; let stand 5 minutes.
Stir together yeast mixture, butter, and remaining sugar
in a large bowl; stir in eggs and salt.
Gradually stir in enough flour to make a soft dough.
Cover and chill 8 hours.

DIVIDE dough into 4 equal portions.
Turn each portion out on a lightly floured surface,
and roll into a 12-inch circle.
Cut each circle into 12 wedges.
Roll up each wedge, starting at wide end;
place on greased baking sheets.
(Rolls may be frozen at this point.)
Cover and let rise in a warm place (85°),
free from drafts, 2 hours or until doubled in bulk.
BAKE at 400° for 10 minutes or until golden.
Yield: 4 dozen.

NOTE: If unbaked rolls are frozen,
place frozen rolls on ungreased baking sheets.
Cover and let rise in a warm place, free from drafts,
2 hours or until doubled in bulk.
Bake as directed. Prep: 20 min., Chill: 8 hrs.,
Rise: 2 hrs., Bake: 10 min.