BEST PANS TO USE: round aluminum (3 to a package).
In a heavy bottom pot heat:2 cups whole milk, 2 sticks butter.
Add 3 slightly beaten eggs to the heated milk – stir, and let the mixture cool.
In another bowl combine 3 packages of active dry yeast and 1 tbsp sugar in 1 cup of lukewarm water, let this mixture sit for 10 minutes.
In a large bowl combine 7 cups flour (all-purpose or bread), 2 cups white sugar, and 1 tsp salt.
Pour the cooled milk mixture through a strainer into flour mixture, and combine (using your hands or a wooden spoon).
Then pour in the yeast sponge and combine (again using your hands).
In the bowl, work the dough and add some vegetable oil while working and this will alleviate the sticky factor of the dough (it takes about 1/3 of a cup). This dough is more like a batter than it is a dough, but don't be worried after the dough rises - it'll be workable, and the bench flour is for incorporating.
Cover dough with a damp towel, and set in a warm place and let it rise for 1 hour.
Punch down dough, knead it a little bit, and let it sit while you prep your pans.
The best pans to use are round aluminum, pour 1 tbsp of oil in the bottom and turn pan to coat. Melt 1/2 stick of butter.
Place the dough on a well-floured pastry board, pat dough till it’s evenly thick.
Using a biscuit cutter, cut circles of dough, flatten with your fingers, then fold in half.
Put dough “pockets” into the pans, once the pan is full, brush the tops of the rolls with the melted butter.
Let rolls rise for 30 minutes then bake at 400° for 15 minutes.
You may brush the tops again with butter to glaze.