In the microwave or in a pan on the stove, heat the milk and butter together until the butter is melted. (Use medium heat if using the stove). Remove from the stove (or microwave) and set aside to cool slightly.

In a separate small bowl, add the 1/2 cup warm water, 1 tablespoon of yeast and 1 tablespoon of sugar. Let proof for about ten minutes, until yeast is frothy.

Add 1/2 cup of sugar to the milk and melted butter and stir. Add the three beaten eggs and the 3/4 teaspoon of salt and stir. Add the proofed yeast. 

Get out a large mixing bowl or your stand mixer. Pour in all the liquid (the milk, melted butter, eggs, yeast, etc.) Add 2 cups of flour and stir well.

Add the remaining three cups of flour and mix well. Dough will be very sticky. Cover loosely with plastic wrap and place in your refrigerator overnight.

A few hours before you are wanting to serve the rolls, remove the dough from the refrigerator. Pour the dough out onto a heavily floured surface. Knead for 5-10 minutes, adding a little extra flour if needed. (The dough will be much easier to handle now that it is cold).

Roll the dough out into a circle, and using a pizza cutter, cut the dough into 16 wedges.

Grease one or two cookie sheets (depending on their size). Roll up each wedge of dough, starting at the wide end. Place the rolls on the greased cookie sheets, several inches apart, with the "point" end of the wedge on the bottom of the roll.

Cover with a tea towel and let rise for 1-2 hours, until almost doubled in size.

Bake in a 375-degree oven for 18-20 minutes. Brush with melted butter.