Directions for easy yeast roll dough:

• Whisk together the flour and salt in a bowl, Set aside.
  6 1/4 cups flour, 1 tablespoon salt
• Whisk the yeast and sugar into the warm milk in another bowl and let stand for 5 minutes.
  4 1/2 teaspoons active dry yeast, 1/2 cup sugar, 2 cups warm whole milk
• Whisk the eggs and butter into the milk-yeast mixture.
  2 eggs, 1/4 cup butter melted and cooled
• Make a well in the flour mixture and pour the milk into the middle. Use a stiff spatula to mix the wet and dry ingredients together thoroughly.
• Cover the bowl with a warm moist dish towel for 15 minutes.
• Uncover the dough and dump out onto a lightly floured work area. Dust the dough with flour and knead for 5 minutes or until the dough forms a stiff ball. Oil a bowl with vegetable oil and place the dough ball seam side down into the bowl. Cover the top of the dough 2 teaspoons of vegetable oil to prevent cracking. Cover the bowl with a warm moist dish towel. Place the covered bowl in a warm place to rise. It should take about one hour for the dough to double in size.
• Use butter to grease a large baking pan.
• After the dough has doubled in size, flour a work surface. Pour out dough onto the floured surface. Using floured hands, pat dough out to be about the size of the pan you will be using. Use a bench scraper to cut the dough long ways into 2 halves. Now cut each of those long halves again longways. Now cut across the middle Now cut those into 3 pieces. You will have 24 pieces. At this point, you can roll these into balls using a stretching method. Simply make an okay sign with your thumb and pointer finger, and push the dough through the okay hole. Using the pointer finger of your other hand, push the dough through. It kinda forms a little balloon! Now place that twisted side down into the corner of the buttered pan, and repeat with all. Cover the rolls with plastic wrap that has been lightly sprayed with oil. These make pretty big rolls, so you can also use a bigger pan, or 2 pans, and make smaller rolls.
• Place the pans in a warm place until the dough has doubled in size. About 1 hour.
• Pre-heat the oven to 350 F. Place the rolls in the oven and bake for 35 minutes. The rolls should be golden brown. At this point insert an instant read thermometer into the center of a middle roll. You are looking for 185-190 F. If not at this temp, cover with foil (loosely) and check in 10 minutes. Once rolls are done set the pan onto a wire rack and gently rub soft butter onto the tops of the rolls.