Heat milk in a saucepan, but only until you see some steam rising. The best temperature for yeast is around 110 degrees. If your milk gets too hot, then just let it cool off for a bit

Add the yeast to the milk, and stir to dissolve

In a large bowl, mix flour, sugar and salt

In a separate bowl mix the eggs and oil

Stir the oil mixture into the flour mixture

Now, add the yeast and milk mixture and stir in

Grease a large bowl

Place the dough into the large greased bowl, and place in a warm place to dry

You can use the warmth of your oven light with the door closed to make a warm place

Let the dough rise until doubled - It's a good idea to just walk away. This will take about 40 minutes to an hour

Divide the dough in half

Place half of the dough onto a lightly floured surface

Roll the dough out to about a 9 inch circle

Slice the dough into 8-10 triangles

Start rolling the triangles up from large tip to small tip, tucking the point under

If you want to freeze the rolls - Place on a cookie sheet to freeze

When the rolls are frozen, place them in a zip tight bag and freeze until your ready for them

You'll have to let the dough thaw and rise on the day you bake the rolls. So, take the out the ones you want and place on a cookie sheet. Cover them up so they are warm and cozy, and let rise until the rolls have doubled in size.

If you don't intend on freezing them, then once you have the rolls on your baking sheet, let them rise again for about 15 minutes. They should puff up and almost double in size

Bake at 350 degrees for about 10-15 minutes

Brush melted butter over baked rolls