Add the yeast, warm water, and sugar to the bowl of your mixer and stir together. Let it sit for about 10 minutes until the yeast dissolves and starts to foam.

Add the milk, butter, sugar, eggs and salt to the yeast mixture; mix everything together with the dough hook attachment for about 30 seconds. Add the flour, 2 cups at a time; add enough flour to form a soft dough. Continue kneading and adding flour until the dough is pulling away from the sides, about 8 minutes. If it's raining or humid, it can take anywhere from 7 to 9 cups of flour until the dough is no longer very sticky and will be tacky when you quickly poke it.

Place the dough in a large well oiled bowl and cover with plastic wrap. Let rise in a warm, draft-free place until double in bulk, about 35 minutes.

Line two large baking sheets with parchment paper, set aside.

Punch down the dough and turn it out onto a lightly floured surface. Divide into 2 portions for shaping. Roll out the dough so that it's about an ½ inch thick rectangle, then cut the ends to make an even shape. Then cut it out into large rectangles and fold them in half and place them onto the baking sheets.

Repeat with remaining dough, getting about 24-30 rolls in total. Cover rolls with plastic wrap and let rise until doubled in size, another 30 minutes or so.

Preheat your oven to 350 F degrees.

Bake the rolls for about 17 to 20 minutes or until golden brown. Brush immediately with melted butter.