Preheat oven to 375°F

Melt 1/2 cup butter in saucepan. Then add 2 cups milk and beat until very warm, but not simmering. Pour into large bowl and add 3 eggs beaten and sugar

Place yeast into warm water and add a dash of sugar. Let rise for 5-10 minutes then add to other ingredients.

Add salt and 3 and 1/2 cups flour and mix well. Add 3 more cups of flour to make a slightly sticky dough.

Let dough rise until doubled, about an hour. Then punch dough down and divide in half. Half can be refrigerated or frozen for later use.

Melt extra butter in a 9 X 13 pan. Roll out dough until about 1/2 inch thick, then cut rolls with a biscuit cutter or glass cup. Dip each roll in extra butter and fold in half in pan.

Cover with a tea towel and let rise until double, about 30 minutes to an hour. Once doubled bake at 375 °F for 15-20 minutes.

If other half of dough is frozen for later use, refrigerate overnight and then form rolls. These will need to rise for about 2 and 1/2 to 3 hours before baking. Bake at same temp and time as fresh dough rolls.