Beat eggs in medium bowl. Add warm water and yeast, stirring to dissolve yeast. Let it rest for 10 minutes.
Meanwhile, in a large bowl, mix the flour, salt and Domino® Granulated Sugar. With a pastry blender or fork, blend in butter until it resembles coarse crumbs. Make a well in the center and pour in the yeast mixture and the beaten eggs. Gradually blend the mixtures together; dough will be loose and a little sticky. Use a rubber spatula at first. Then, switch to your hands to mix the dough.
Gather dough onto a floured surface and knead for 8-10 minutes. The dough is ready when it passes the windowpane test. Stretch a tiny piece of the dough, if you can see light through it, then the gluten has been developed enough. Form dough into a ball and place in a lightly greased bowl; cover with plastic wrap. Place it in a warm place and let the dough rest until it doubles its size. When ready, roll dough into an oblong shape on a well-floured surface, about 1/4 inch thick.