In a small saucepan, combine milk and oil, and heat until bubbles form around the edges. Remove from heat and let cool to lukewarm.

In a small bowl, mix together warm water, sugar, and yeast. Set aside until foamy, about 10 minutes.

In a large bowl, whisk together salt, sugar, and eggs.

Add milk and yeast mixtures to the egg mixture and whisk until well combined.

Add flour 1 cup at a time and stir. A dough will form after about 5 cups.

Turn out onto a floured work surface and knead, adding flour as needed, until the dough is smooth and no longer sticky, about 10 minutes.

Shape into a ball, dust with flour and place in a large bowl. Cover with a damp towel and let rise until doubled, about 1 hour.

Press down dough, knead several times and let rise a second time, covered with a damp towel, until almost doubled, about 1 hour.

Turn dough onto a clean work surface, separate into two pieces and roll one out to a diameter of about 14 inches. Brush with butter and cut into 8 wedges.

Starting on the wide edge, roll up each wedge and place 2 inches apart on a buttered baking sheet, with the point on the bottom.

Brush tops with remaining butter, cover with a damp towel, and let rise until about doubled in size, about 45 minutes.

Preheat oven to 375°F

Bake 12 to 15 minutes or until light brown.