In a large bowl of an electric mixer, thoroughly mix 1-1/4 cups flour, sugar, salt and undissolved yeast.
Add softened butter.
Gradually add water to dry ingredients and beat at medium speed 2 minutes, scraping bowl occasionally.
Add eggs and 1/4 cup flour.
Beat at high speed 2 minutes, scraping bowl occasionally.
Stir in enough additional flour to make a soft dough.
Turn out into lightly floured board; knead until smooth and elastic, about 8-10 minutes.
Divide dough in half.
Roll each half to a 14 x 9-inch rectangle.
Brush each with melted butter, sprinkle with brown sugar and peanuts.
Roll each piece up from short end to form a 9-inch long roll.
Pinch seam to seal.
Cut each roll into 9 1-inch pieces.
Arrange cut side up in prepared pans.
Cover pans tightly with plastic wrap and foil.
Place in freezer until ready to bake.
(Will keep up to one month in freezer.)
When ready to bake, remove from freezer.
Let stand, covered with plastic wrap, at room temperature until fully thawed, about 3 hours.
Remove plastic, cover with damp cloth and let rise in a warm place, free from draft, until more than doubled in bulk, about 1-1/4 hours.
Bake in a 375°F. oven for 30 to 40 minutes or until done.
Cool in pan 10 minutes.
Invert onto serving plate to cool.