In a small bowl combine about half the warm milk and the sugar, stirring to dissolve. Sprinkle the yeast over it and stir to combine. Let sit for aobut 10 minutes until the yeast bubbles up.

While the yeast is activating, melt the butter in a 12-13" skillet and then remove from the heat.

Once the yeast and milk get frothy, mix 3 tbsp of the melted & cooled butter into it, and add the rest of the milk, the salt, and the eggs.

Add all the flour, mixing to combine into a soft dough. Turn out onto a floured board and knead for 10 minutes until soft and springy.

Oil or butter a large bowl and put the dough in, turning to grease the top. Cover with plastic wrap and let rise 1 hour or until doubled.

Punch down the dough, and return to a floured surface. Remelt the butter left in the skillet over low heat.

Break off pieces of dough to form rolls, shaping into a 2" ball. Rolls the balls in the butter in the skillet and place in concentrict circles.

Cover with a clean towel. Let rise again, about 30 minutes until doubled. Preheat the oven during this time (unless the rolls are rising in the oven!) to 350F.

Remove the towel and cover loosely with aluminum foil. Bake for 20 minutes. Remove the foil and bake another 15 minutes until lightly browned. A thermometer should read 195-200F when bread is cooked through. Serve warm.