This recipe can be found here. It is also located on page of the November 2010 issue of the Food Network Magazine.
Measure a 1/2 cup of warm water. Check the temperature. It should be between 110 degrees F and 120 degrees F.
Put the yeast into a large bowl, and then add the warm water. Whisk in the sugar. Let it sit for 1 minute (it should bubble and froth slightly).Then carefully stir in 1 cup flour. Put the yeast near the stove while you prepare the dough.
Put the melted butter and milk in a mixer with a hook attachment on low speed.
Next add the eggs and mix until blended.
Then scrape in the yeast mixture. Mix until it is incorporated.
Then add 6 1/2 cups flour and 1 tablespoon salt. Mix it until the dough forms a ball, for 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.
Brush a large bowl with softened butter. Put the dough into the bowl. Cover the bowl with a towel and let it rise in a warm place for 2 hours2 1/2 hours. The dough should double in volume.
Put some flour on clean flat surface and place the dough out onto it.
Flour your hands and press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin).
Put the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.