1-First, in the bowl of a stand mixer fitted with a dough hook, combine the butter, sugar, and salt. Add the scalded milk and mix until the butter and sugar dissolve and the mixture cools to 120°F or less, about 6 minutes. Stir in the beaten eggs, then add 4 cups of flour and the yeast.

2-Next, knead the dough using the mixer or by hand until it’s smooth and pulls away from the bowl sides, about 6-8 minutes. If needed, add more flour in small amounts until the dough is no longer too sticky. Transfer the dough to a lightly floured surface, knead a few times until slightly tacky but not sticking, then place it in a large lightly oiled bowl.

3-Cover with a damp towel or plastic wrap and let it rise in a warm place until doubled in size, about 1 to 1 ½ hours. Punch down the dough and divide it into thirds. Shape each piece into a ball, roll out to a 15-inch circle about ¼-inch thick on a floured surface, and brush with melted butter.

4-Then, cut each circle into 12 triangles, stretch the ends slightly, and roll them tightly, pinching the ends to seal. Place them pinched-side down on a parchment-lined baking sheet and let rise until doubled, about 1 to 1 ½ hours. For more on shaping dough, you can learn about shaping bread dough from experts.

5-Finally, bake in a preheated 350°F oven for 8-15 minutes, or until the tops are lightly golden. Remove from the oven, brush with more melted butter, and let cool slightly before serving warm. This recipe makes 36 rolls, perfect for sharing at gatherings.