Proof the yeast. Test the warm water on your wrist to make sure it is the right temperature. It should be 110-115F degrees. It should feel like a baby's bath water. Add the yeast to the warm water with the 1 tablespoon sugar. Gently stir the mixture with a fork. Cover the bowl of this mixture with a plate (or plastic wrap) to trap in the heat. This will help the yeast bubble up in less time. Let this mixture rest for 5-10 minutes. During this time the yeast will bubble up and foam. If the yeast does not bubble up, dump it out and start over with a new yeast mixture.

In a microwave safe bowl, microwave the 1 1/3 cups milk, 1 stick of butter (1/2 cup) and 1/3 cup sugar for 1-1 1/2 minutes until the milk is warm but not scalding. The butter will melt in the milk.

To help cool down this mixture, add 2 cups of flour and the salt. Whisk to combine.

Now add in the bubbled up yeast mixture, scrapping out any excess. Also add the eggs at this point. Continue to mix with a whisk.

Add the remaining flour and change from a whisk to a wooden spoon or rubber spatula. Stir to combine all ingredients (stir for about 4-5 minutes). The dough will be a little sticky.

Spray a large mixing bowl with non stick cooking spray and transfer the dough over to this bowl. Cover the top with plastic wrap and spray the top of the plastic wrap with cooking spray and then flip the plastic wrap over. This will keep the dough from sticking to the plastic wrap and move the bowl to a warm spot in your house. The dough needs to rise and double in size. Depending on the temperature, this will take about 1 1/2 hours.

When the dough has doubled in size you are ready to roll out the rolls. Prepare your work surface with flour. Also prepare your rolling pin and your hands by rubbing flour on them.

Uncover the bowl with the dough. Gently punch the dough down in the middle of the bowl to help release a little air. Place the dough onto the floured surface. Divide the dough into two equal portions. Shape each portion into a ball. 

Working one dough ball at a time, roll out the dough ball on the lightly floured surface into a large 12 inch diameter circle. Once it is rolled out spread the top with softened butter -about 2 tablespoons of butter per circle of dough.

With a floured pizza cutter, cut the dough circle into 4 even quarters, then cut each quarter into 3 wedge triangles. You will have 12 dough triangles for each dough ball. Roll each triangle piece up starting from the outside rolling in towards the center.

Move the rolled rolls to a buttered sheet pan placing the rolls with the small tip of the roll tucked underneath. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls on one pan. Loosely cover the top of the sheet pan with plastic wrap and let the rolls rise in a warm place until doubled in size (about 1 hour.)

During the last 10 minutes of rising preheat your oven to 375 degrees.
 Remove plastic wrap and bake rolls for 15 - 20 minutes, or until golden brown. Remove from the oven and gently rub a stick of butter over the top of each roll for a buttery glaze. Serve warm with soft salted butter (and jam too…yum!).