Dissolve the yeast and 1 tsp of sugar in 1/2 cup water in a bowl. Set aside for 10 minutes.

In a large mixing bowl combine the eggs, salt, sugar, oil, and water. Whisk together until combined uniformly. Once the yeast has bloomed, add to the mixing bowl along with 4 cups of flour. Knead by hand or mix with the paddle attachment (if using a mixer) until smooth.

Add 4-6 more cups of flour, one at a time, kneading by hand (or using the dough hook attachment if using a mixer). Only add the flour until the dough is not so sticky. Once the right consistency is achieved, knead for 5-7 minutes.

Grease a large bowl with olive or avocado oil, pour the dough into the bowl then flip to oil on all sides. Cover with a damp cloth and let rise until double, 1-2 hours. Punch dough down and let rise another 30-60 minutes.

Melt 1/2 to 1 cube of butter on a large cookie sheet. Cut dough with glass or cookie cutter, dip onto the melted butter and fold over to form the roll. Let these rise about 1/2 hour until doubled.