In a large bowl, mix lukewarm water and sugar until dissolved. Sprinkle in yeast. Let sit until bubbly (10-15 minutes). To milk add salt, sugar, oil, and eggs. Stir yeast mixture and add milk mixture. Gradually add flour until soft dough is formed. Turn onto a well floured board and work with finger tips to start and then knead *gently* for approximately 10 minutes until dough is elastic. Rinse out the large bowl, butter or oil it and put the dough back into it, cover and let rise until doubled. Punch down dough, turn over in bowl and let rise again, covered, until doubled. Punch down. Cut into golf ball sized pieces and put onto buttered pans (16 inch by 14 inch cookie sheets work well). Butter hands well while forming the dough into balls. Let rise until doubled (approximately 1 hour). Heat oven to 375 degrees F. Bake rolls 15-20 minutes until light brown. (After 10 minutes turn pan 180 degrees F to allow all to brown evenly.)