Measure our 1/2 cup warm water and check temperature, it should be between 110℉ and 120℉ (comfortable bathwater temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let stand for 1 minute. It should bubble and froth slightly. Then gently stir in 1 cup flour. Set aside, near the stove while you prepare the dough.
Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated.
Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky. (The dough should gather around the hook and pull away from the sides of the bowl.)
Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 hours to 2 hours 30 minutes. The dough should double in volume.
Preheat the oven to 375℉ and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-inch x 8-inch rectangle, about 1/2-inch to 3/4-inch thick (do not use a rolling pin). With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips. One at a time, fold each strip of dough unevenly in half so that the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seamside down on the prepared baking sheet in 3 tightly packed rows, leaving an ince or two between the rows so the rolls will rise up together in the oven.
*If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.
Bake until the rolls are bursting at the seams and golden brown.
