Stir yeast in warm water to dissolve. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar. Add eggs. Mix well and scrape bowl. Add the milk, salt, and yeast mixture. Mix to combine.

Stir, spoon, and level 5 cups of flour. Add to the wet mixture. Switch to a dough hook and knead for 5 minutes, until a soft dough is formed. Add extra flour 1 Tbsp at a time, as needed. Dough will be sticky, but should pull away from the sides of the bowl.

Grease a large bowl with cooking spray. Scrape dough out of mixing bowl and into the greased bowl. Lightly spray the top of the dough with cooking spray and cover with plastic wrap. Let rise for 30-45 minutes in a warm place.

Turn dough out onto a lightly floured surface. Flatten dough and divide into 24 pieces with a dough cutter/bench scrape.

To shape rolls: Cup your hand and push the dough through your thumb and pointer fingers. (See image in this post.) Pinch the ends and place the rolls seam-side down onto a greased baking sheet about an inch apart. (I use a 12x18-inch pan.)

Cover rolls with greased plastic wrap and let rise for another 30-45 minutes in a warm place.

Preheat oven to 350 degrees Fahrenheit. Bake for 15-20 minutes or until golden brown and baked through. Remove from oven and brush hot rolls with 2 Tbsp melted butter. Enjoy!