I originally got this recipe from my friend, Dawn, about 15 years ago. It has become the BIGGEST HIT at family gatherings. This is NOT the "sweet" version you may have seen. This one is a buttery-licious pull-apart loaf of white bread. (You know me...can never have enough butter).
Mix warm water (like 105-110 degrees), yeast and sugar in bowl. Let rest for 15 min to allow yeast to “proof”.
In large bowl, beat eggs and add proofed yeast mixture.
Add flour/salt mixture, a little at a time, to liquid mixture. Stir until forms a soft bread dough.
Cover bowl with damp cloth and let dough rise to double in warm area (I use the microwave oven to stash it--just don't turn it on.) It takes roughly an hour (sometimes more, sometimes less).
Divide dough into 2 equal portions. Each portion makes one "loaf". Trust me, you'll want to make both loaves.
Roll out one portion, on floured surface, to 1/4 - 1/2 inch thick.
Cut as many circles ("biscuits") as you can with biscuit cutter or round glass. Gather the "leftover" cut-out dough and GENTLY reform it and roll it out again. Continue re-cutting into "biscuits" until all dough in one portion is used up.
Pour 1/2 to 1 stick of melted butter you set aside in bottom of Bundt pan. I like to use a whole stick, but then again...I LOVE BUTTER.
Arrange “biscuits”, on end (like books in a bookcase), slightly overlapping each other all the around the bottom of Bundt pan. They won't stand up like books, they'll flop over...but you get the idea.
Repeat steps 8-11 for second portion of dough.
Cover pans with damp towels and let "biscuits" rise a second time until not-quite double (maybe 30 min or so).