Never Fail Butter Rolls

Callie used to make these every year for Thanksgiving. I made them with Adalyn in Hawaii a couple of times. They're very good and truly, never fail. 

Never-Fail Butter Rolls 

4 c. warm water 

2 T dry yeast 

1 c. sugar 

1 c. dry milk 

6 eggs 

1 c. cooled-melted margarine (I use butter) 

2 t. salt 

10-12 c. flour 

 Mix together water, yeast, sugar, milk and eggs. Wait until bubbly, then add cooled margarine and salt. Add and mix in flour. Let rise until double in bulk. Dough will be sticky. Roll out thin and cut (with pizza cutter) into strips. Tie strips into knots and tuck ends under. Place rolls on baking sheet, let rise. Bake until golden brown in 425 degree oven. Good frozen and reheated.