Stir ½ c. milk, 1 tsp. sugar, and 1 tsp. salt; microwave just to warm milk. Add yeast and stir. Add 2 tbsp. flour and stir. Let rise for 10 minutes.
Stir in 2 c. milk.
In a very large bowl, pour remaining flour. Make a hole in the middle. Pour oil in hole. Sprinkle 6 tsp salt and 6 tsp sugar around edges of flour.
Gradually pour milk mixture into hole, slowly pulling down flour and stirring into milk/oil mixture. Add more milk mixture and pull down more flour. Continue this process until all the milk mixture is in the bowl. If there isn’t enough of the milk mixture to soak up the flour, add some warm water.
Pour some flour onto a countertop or a large cutting board. Knead dough until it is smooth and not sticky.
Lightly grease a bowl large enough to accommodate double the size of the dough. Cover with towel and let rise for 1 hr 15 min. It should double in size.
Cut and roll dough into desired shapes.
Melt butter and brush on rolls. Let sit for 10 minutes. Bake on lightly greased cookie sheet for 20 min at 385°.