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1
In a saucepan, heat the milk until it's scalded but not boiling and remove from heat. Add the butter, sugar and salt. Set aside and allow the mixture to cool.
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2
Add the yeast to the lukewarm water and dissolve. In a separate bowl, beat the eggs until a froth forms.
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3
Take 3 of the 5 cups of flour in a large bowl and blend the cooled milk mixture into it. Add the beaten eggs and yeast and combine thoroughly. At this point, it should look like a thick batter.
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4
Take the remaining 2 cups of flour and blend it in a little at a time to form the dough. It should not be sticky, but should form a soft dough that comes clean from your hands.
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5
Place the dough on a floured surface and knead for 5 - 10 minutes. The dough should be smooth and stretchy. Put the dough in a greased bowl and turn it, allowing the top to become greased too. Cover the dough with a dish towel and allow it to double in volume. (About 1.5 hours.)
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6
Punch the dough down, allow it to rest for 15 minutes.
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7
Divide the dough into 2 equal parts and roll into a circle. Using a 2 1/2 inch cookie cutter or similar tool, cut circles from the dough to form the rolls. Lightly score each of the circles just off the center, but take care not to cut through. Brush the circles with melted butter and take the most narrow part of the circles and fold it over so that the edges meet and pinch them together. Brush with more melted butter for extra golden tops.
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8
On a lightly greased baking sheet, place the circles an inch apart, cover them lightly and allow them to rise again, for about an hour.
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9
After the circles have doubled in size, bake them at 400 degrees for about 15 minutes, or until golden brown.
