In a large mixing bowl at least 6 qt bowl of mixer..beat eggs, sugar, salt. In a med saucepan melt butter. Add the milk and heat the milk until its lightly warmed about 110°F. Remove from heat and pour into the egg mixture. Mix until combined. Sprinkle yeast over milk mixture and let stand for 2 minutes to soften yeast. Whisk into the milk mixture. Add 6 cups of flour and bear till the dough is smooth. Add remaining flour 1 cup at a time until dough is smooth and slightly sticky. Dough should start to pull away from sides of bowl while mixing. Place the dough in a very large bowl that has been lightly oiled. Flip dough in bowl and cover with a clean cloth and allow to rise until doubled in size. About 45-60 min.

Bake in a preheated 375°F oven for 10-12 minutes or till golden brown. Remove from oven and brush with clear glaze. When the rolls have cooled drizzle with sugar glaze.

Punch down dough and divide in half. Roll each half of dough into a 24x13 inch rectangle. Spread the lower half of dough with butter and sprinkle with the sugar cinnamon mixture. Fold dough over the cinnamon sugar. Cut into 1 inch strips. Twist each strip and tie in a knot. Place on a greased baking sheet or line your pan with parchment paper. Cover with a clean cloth and allow to rise 30-45 min.

To make clear glaze..add 1/2 cup sugar, 1/4 cup water and 1 T. corn syrup. Bring to a rolling boil in a small saucepan. Remove from heat and cool. To make the sugar glaze..in a small bowl combine 2 cups of10x sugar and 4 T. milk. Beat until smooth.