Microwave butter for 10 seconds to soften.

Microwave lager for 15 seconds. Add yeast.

Microwave milk for 1 minute, or until temp is 90 degrees.

In a large mixing bowl, add flour, salt, and sugar. Whisk together.

In stand mixer with paddle attachment, add 3 cups of flour, then add lager, milk, and butter. Mix sparingly until combined.

Switch to dough hook. Add additional 3 cups of flour until just combined. Do not overmix.

Once dough forms a ball (you may need to help this along a little bit), transfer to large metal mixing bowl. Cover with plastic, place in warm space, let rise for 30 minutes, or until double in size.

Preheat oven to 350º

Prepare 2 half baking sheets with silpat or parchment.

Once dough has risen, turn out onto slightly floured surface. Cut dough into 2 pieces, placing one piece back into bowl and cover with plastic.

Working quickly, divide the ball of dough into 2 segments. Roll one segment into a log, cutting it into 6 pieces. Very lightly roll each piece into round shape, and place onto baking sheet (For a challenge, roll two at a time, one in each hand!)

Repeat, so you now have 12 rolls on one baking sheet. Dust the tops with flour, and cover with plastic while you prepare the second sheet. Let the rolls rise for 15 minutes.

Melt 2 tbps butter in microwave. Brush tops of rolls, then sprinkle salt and sugar to coat.

Bake for 20-25 minutes or until golden brown.

Quality test one roll with copious amounts of butter just to make sure that they have reached their peak flavor.