In a saucepan, scald 4 cups of milk by heating it just enough that tiny bubbles appear on edge.
While the milk is heating up, cut up the butter into chunks about a tablespoon worth in size, and put them in your mixer bowl, or a large bowl if you aren’t using a mixer.
When the milk has scalded, pour milk into the bowl with the butter which will melt the butter.
Allow it to cool for a few minutes until it’s baby-bottle warm (not too hot or it will burn the yeast) then add the yeast and sugar, which will allow the yeast to dissolve and proof.
After about 5-10 minutes you can add the salt and eggs. Mix well.
Start adding the flour, one cup at a time, kneading well in between. Add between 10-12 cups of the flour, the amount of flour you add will depend on many different factors, the amount of flour needed will always be a little different. When in doubt, err on the side of less flour. You want the dough to have a tacky stickiness, but not too wet/sticky. Knead well for 10 minutes, which will really work on the flour to develop the gluten and make it nice and stretchy.
Cover the dough and let it rise until doubled, about 1 hour. Then take the dough, cut into 4 portions, and out of each quarter, make 16 equal portions.
Take a small piece of dough and Roll out into a snake about 4-6 inches long, then tie in a single knot and set on a greased cookie sheet. Let rise a second time 30-45 minutes, the whole pan covered with a kitchen towel.
Brush the rolls with melted butter and bake at 425° F for 10-12 min. (My oven runs hot so I have good luck with decreasing the temp to 400° F).