Note: Due to its sticky nature, this recipe is best made in a standing mixer with a dough hook; the truly persistent could probably make this by hand with a bowl and a wooden spoon-- these rolls are worth the extra effort.
Sprinkle the yeast over the warm milk and let sit for approximately 5 minutes to proof.
Add sugar, 1/2 cup melted butter, salt and eggs; mix well.
Add flour and mix well.
Blend at medium-low speed for about 5-10 minutes, scraping down sides once or twice.
Cover bowl with plastic wrap and a towel; let rise in bowl about 1 hour or til doubled.
Remove the towel and plastic wrap and turn mixer on low to"punch down" the dough; if you wish, you can let the dough raise a second time as it makes for a more flavorful roll.
Remove the dough from the bowl and divide into 36"plops"; The dough will be very sticky.
Place"plops", edges just touching, in a buttered 9x13 baking pan; don't bother trying to smooth out the"plops"-- they will smooth out as they raise.
Cover pan with plastic wrap and let rise til doubled, about 30-40 minutes.
Melt the reserved butter and drizzle over the top of the rolls before baking.