• In a large mixing bowl, dissolve yeast in warm water.
• To the yeast, add 4 cups flour, 2 cups milk, 1 cup melted butter, sugar, eggs, and salt and use and beat for 2 minutes, or until smooth.
• Add enough remaining flour to form a soft dough.
• Turn onto floured board and knead lightly. (Or, knead in mixer until sides of bowl are clean, then knead two more minutes.)
• Form dough into a tight ball and place in a greased bowl, turning dough once to grease top.
• Cover and let rise in a warm place until doubled (1-3 hours).
• After dough has risen, punch it down and divide into four equal parts.
• Roll each of the 4 parts into a 12-inch “circle”disk” and brush with melted butter.
• Cut each disk into 8 pie-shaped wedges.
• Roll up each wedge from the wide (outside) edge to the tip of dough and pinch to seal.
• Place rolls, top down, on baking sheets and freeze.
• When frozen, place in freezer bags and keep frozen until needed.

TO BAKE:

• Take out as many frozen rolls as you’ll need and place them on a greased baking sheet.
• Thaw for five hours or until doubled in size.
• Bake at 375 degrees until lightly browned (about 8-10 minutes).
• Brush with melted butter as soon as they come out of the oven.
• Serve immediately or cool on wire racks.