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1
Butter a 12-by-9-inch rimmed baking sheet.
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2
Place 1/2 cup warm milk in a small bowl, and sprinkle with yeast; stir to dissolve yeast.
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3
Let stand until foamy, about 5 minutes.
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4
In a medium saucepan over medium-high heat, bring remaining 3/4 cup milk just to a simmer.
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5
Remove from heat; add 6 tablespoons butter, along with the sugar and salt, stirring until butter has completely melted.
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6
Set aside.
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7
Place 4 1/2 cups flour in the bowl of an electric mixer.
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8
Make a well in the center with your hands, and pour in the yeast mixture, butter mixture, and eggs.
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9
Attach bowl to mixer fitted with the dough hook, and beat on low speed until dough just starts to come together, about 2 minutes.
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10
Turn out dough onto a lightly floured surface, and knead until smooth and no longer sticky, 5 minutes, adding remaining cup flour as needed.
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11
Butter a large bowl; place dough in bowl, turning to coat evenly with butter.
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12
Cover with a clean kitchen towel.
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13
Let rise in a warm place until doubled in bulk, about 1 1/2 hours.
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14
Punch down dough, and let rest 10 minutes.
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15
Melt remaining stick of butter.
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16
Divide dough into two equal pieces.
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17
On a lightly floured surface, roll out one piece into a 12-by-10-inch rectangle, keeping the second piece covered with the towel.
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18
Refrigerate dough until well chilled, about 30 minutes.
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19
Repeat with remaining dough.
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20
Meanwhile, preheat the oven to 400F.
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21
Cut one piece of chilled dough lengthwise into five 2-inch-wide strips.
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22
Cut each strip into three 4-inch-long rectangles.
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23
With a short side facing you, brush the top half of one rectangle with some melted butter, and fold over, about one-third of the way.
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24
Transfer to prepared pan, folded side down.
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25
Repeat with remaining rectangles, arranging in pan so they overlap slightly.
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26
Repeat with remaining dough.
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27
Cover with a clean kitchen towel.
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28
Let rolls rise in a warm place until doubled in bulk, about 30 minutes.
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29
Brush melted butter over top of each roll.
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30
Bake until golden brown, 15 to 20 minutes.
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31
Brush with remaining melted butter; serve hot or at room temperature.
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32
The folded dough rectangles should be placed in rows on the prepared baking sheet, folded sides down, so that they slightly overlap one another.
