Measure the milk into a microwave safe bowl. Heat until boiling.

Place the cold stick of butter into the hot milk. Let the butter melt and then stir. Cool until almost room temperature.

Mix the warm water, yeast and 1/2 tsp of sugar together. Let the yeast activate while the milk is cooling. The yeast will get very bubbly, this means the yeast is alive.

Pour the room temperature milk and the yeast mixture into the bowl of a stand mixer.

Add in 3 cups of flour, the remaining sugar and salt and briefly mix together.

Add the eggs to the stand mixer, one egg at a time until combined.

Add an additional 3 cups of flour and slowly mix until combined. This dough will be very sticky, if needed, add up to an additional 1 cup of flour. You should be able to touch the dough quickly without the dough sticking to your finger but if you were to set your finger on the dough for a second it would stick.

Cover with plastic wrap and set in a warm place for 30 minutes. The dough should rise to nearly double the size.

Punch down and then allow the dough to rise a second time, for 20 minutes.

Pour the dough out onto a floured surface. Flip the dough so both sides are floured. Gently roll into a large rectangle

Using a pizza cutter, cut the dough into 3 strips and then each strip into triangles.

Brush some melted butter onto each roll before rolling them up.

Roll the triangles up, starting with the straight edge rolling towards the point. Shape the roll into a 'C' shape and place on a greased cookie sheet.

Repeat above step with remaining triangles.

Preheat oven to 450° F.

Cover and let the rolls rise while the oven is preheating. Once the oven has heated, bake the rolls on the middle rack for 10-12 minutes or until golden brown.

Brush cooked rolls with the remaining melted butter. These are best eaten within the first 24 hours - enjoy!