In a large mixing bowl, dissolve yeast and 2 tablespoons sugar in 1/2 cup water. In a saucepan, heat the milk, butter and remaining of the water to 110 °F to 115 °F; add to yeast mixture. Add eggs, salt, 5 cups flour and the remaining sugar; beat until smooth. Add enough of the remaining flour to form a soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl; turn once to grease top. Cover and let rise in warm place until double in size, about 1 hour.
Punch the dough down; divide into thirds; roll each portion into a 14 inch roll. Divide each roll into 14 pieces. Roll pieces into 9 inch ropes and tie into knots. Place the rolls 2 inches apart on greased baking sheets. Cover and let rise in warm place until double in size, about 30 minutes. Bake at 350 °F for 15 to 20 minutes or until golden brown. Brush with butter.