Heat milk in the microwave (about 40 seconds) or on the stovetop until it reaches a temperature of 105 to 110 degrees. Whisk in the yeast and sugar and let stand for 5 minutes.

Combine 5 cups of the flour and the salt in the bowl of a stand mixer fitted with the dough hook.

Cut the butter into about 8 pieces. With the mixer on low speed, add the butter gradually until it is mixed with the flour.

Whisk the eggs into the milk and yeast mixture. Add the milk mixture to the flour mixture and mix on low, scraping down the sides of the bowl, until the dough begins to come together. With the mixer still on low, gradually add as much remaining flour as necessary until a cohesive dough forms. You may not use all the flour.

Cover the dough and let rise for one hour, or until doubled in size. Punch down to deflate.

Divide thet dough into 2-3 dozen pieces. Pull down on the sides of the rolls and pinch the seam underneath to form round, smooth balls. Place the rolls on a large, parchment lined cookie sheet and place in the freezer for 3-4 hours. Transfer the frozen rolls to a zip top freezer bag and store in the freezer for up to one month.

To bake rolls: place frozen dough balls about 1-inch apart in a lightly greased baking dish. Cover with plastic wrap sprayed with non-stick cooking spray. Let rise for about 4 hours, or until doubled in size.

Preheat oven to 375 degrees. Bake rolls for 15-18 minutes, or until golden brown. Brush the tops with melted butter and serve warm.