Meanwhile combine ⅔ cup sugar, salt, butter, and boiling water in a large bowl. I put it directly into my kitchen aid mixer bowl. Using the paddle attachment, stir until the butter melts and the water is cooled. Use the lowest setting, or even half a notch to the lowest setting to avoid splashing hot water everywhere.
Add the beaten eggs to your yeast mixture and then add the yeast mixture to your butter mixture. Switch from your paddle attachment to your dough hook and add about 6 cups of flour. Dough will be sticky.
Transfer to a gallon sized ziplock back and refrigerate overnight. The next day roll out the dough onto a floured board. I usually do it in 2 batches. Roll the dough out so that it is about ¼ inch thick and into the shape of a rectangle. Using a pizza cutter cut the rectangle in half length-wise and then into triangles. Roll the triangles up, starting at the wide end.