Combine warm milk, yeast and 1 TBS of sugar in a large mixing bowl (Use a stand mixer if you have one).
Allow to sit for about 5 minutes until the mixture is foamy.
Add the remaining sugar, butter, eggs, and salt and mix it all together.
Add in the flour, 1/2 cup at a time until 4 1/2 cups.
Continue adding flour 1/4 cup at a time until the dough is soft and smooth and pulls from the edges. (I used 5 1/2 cups of flour you may use a little less or more depending on where you live.)
Continue to knead the dough for 5-6 minutes (or mix it with a dough hook).
Move the dough to a greased mixing bowl and cover it with plastic wrap or a towel.
Place in a warm place and allow to rest until doubled in size (anywhere from 60 - 90 minutes).
Punch dough down and divide into 2 portions.
Shape each portion into a ball.
Roll each ball out onto a floured surface into a large circle about 13-14 inches across. Try to keep the dough as evenly thick as you can.
Spread another 2 TBS of butter evenly over the top of the dough.
Cut dough into 4 quarters, and then cut each quarter into thirds. (Imagine you are cutting a pizza).
Roll each piece up starting with the wide outside edge to the small middle.
Place rolls on a greased cookie sheet with the small tip tucked under the bottom of the roll.
Repeat with remaining slices and then second dough ball.
Cover with plastic wrap or a towel and allow to rise until doubled in size (45 - 60 minutes).
Preheat oven to 375 during the last 10-15 minutes of rising.
Remove cover and place pan in the oven to bake for 15-20 minutes until the tops are golden brown.
Remove from oven and brush with an additional 2 TBS of butter.
Serve warm, or cool completely and cover to serve later.
Video
Notes
**Prep time does not include 2 to 2 1/2 hours or rise time.