Featherbed Rolls

This recipe has been in my family at least three generations and there is a good reason it keeps getting passed down.  These are the best dinner rolls ever.  I am a very picky roll eater now because of these.  They are soft and fluffy and delicious alone or with a little honey or jam. 

1/2 cup butter
2 cups milk-scalded in microwave for 2-3 minutes
2 yeast packages-dissolve in 1/2 cup warm water and 1 tsp. sugar to activate the yeast
1/2 cup sugar
2 eggs
2 tsp. salt
6 cups flour (give or take)

Scald milk.  Pour into a large bowl, add butter cut into cubes, and let melt.  Add the remaining ingredients, except for the flour and mix well with beaters.  Add in the yeast mixture and mix until combined.  Add 3 cups of flour and mix with beaters.  Gradually stir in with a spoon the remaining 3 cups of flour.  Let the dough rest for 10 minutes.  Knead in with hands 1/2 to 1 1/2 cups flour, until the dough is smooth and only slightly sticky.  Allow the dough to rise until double.  If time allows, punch down and allow to rise again.  Butter the bottom of a jelly roll pan.  Form rolls with buttered hands.  Let rise until double.  Bake at 375 degrees for 18-25 minutes or until tops are golden brown.  As soon as they come out of the oven, run a stick of butter over the tops.