In a large bowl, dissolve yeast in warm water. Combine eggs with enough milk to make 2 cups liquid; add to yeast mixture along with butter, salt, and sugar, stirring until well blended. Stir in 5 cups of the flour, 1 cup at a time, beating until smooth after each addition; dough will be stiff.
2
Turn dough out onto a heavily floured board and knead until smooth and satiny (5-10 minutes), adding flour as needed to prevent sticking. Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place until almost doubled (1.5 to 2 hours).
3
Punch dough down and divide into four equal portions. For easier handling, wrap each in plastic wrap and chill for 30 minutes. To shape, work with one portion of dough at a time, following directions below. Let shaped rolls rise in a warm place until almost doubled (30-40 minutes). Bake in a preheated 425 oven for about 10 minutes or until golden. Transfer to racks to cool.
