Step 1

Scald the milk in a saucepan over medium heat. Take off of the heat as soon as it starts to boil.

Step 2

Place the cold stick of butter into the hot milk. Let the butter melt and then stir. Cool until almost room temperature.

Step 3

Mix the warm water, yeast and 1/2 tsp of sugar together. Let the yeast activate while the milk is cooling. The yeast will get very bubbly, this means the yeast is alive.

Step 4

Pour the room temperature milk and the yeast mixture into the bowl of a stand mixer.

Step 5

Add in the remaining sugar, salt and eggs. Mix until well combined.

Step 6

Add in 3 cups of flour and briefly mix together.

Step 7

Add the remaining 4 cups of flour and slowly mix until combined. This dough will be very sticky.

Step 8

If rising the traditional way, let rise until double, punch down and then repeat once more. Move onto step 13..

Step 9

If using the Instant Pot, first pour the oil into the liner of the Instant Pot, and roll the dough in the oil so the dough is covered.

Step 10

Press the Yogurt button and make sure it is set to ‘Normal’.

Step 11

Cover with a glass lid and let it proof for 20 minutes.

Step 12

Take the lid off, and knead a bit inside the liner. Replace the lid and proof for 10 more minutes.

Step 13

Pour the dough out onto a floured surface and gently roll into a large rectangle

Step 14

Using a pizza cutter, cut the dough into triangles.

Step 15

Roll the triangles up, starting with the straight edge rolling towards the point. Shape the roll into a 'C' shape and place on a cookie sheet.

Step 16

Repeat above step with remaining triangles.

Step 17

Preheat oven to 450°.

Step 18

Let the rolls rise while the oven is preheating. Once the oven has heated, bake the rolls on the middle rack for 10-12 minutes or until golden brown.

Step 19

Brush cooked rolls with butter if desired.