In a large bowl, combine milk and sugar until sugar is dissolved.  

Stir in yeast.  

Set aside for 5 minutes.

When yeast starts to bubble stir in butter and eggs.

Add 2 cups of flour and stir well.  

Add salt and continue adding flour 1 cup at a time until dough comes together and pulls away from sides of the bowl.

Pour onto a lightly floured surface and knead 2 minutes, adding flour about 2 tablespoons at a time as needed.  

Allow dough to rest 2 minutes, now is a good time to wash, dry and grease your bowl.

Continue kneading dough 3 minutes or until dough is no longer sticky, adding flour as needed.

Place dough into greased bowl and cover with a flour sack towel and set in a warm place to rise.  

Allow dough to double in size, about 30 minutes to an hour.

Punch dough down and shape into rolls.  

Place in greased baking pans, cover and allow to rise about 20 minutes.

I used 3 cake pans for mine and made 24 rolls.  

You can use a sheet cake pan or a couple 9 x 13 pans, whatever works for you.

Preheat oven to 400°F.

Bake for 12-15 minutes or until rolls are golden brown.

While rolls are baking, melt ¼ cup butter and garlic cloves in a small pan, cook over low heat 5 minutes, stirring often.

Remove rolls from oven and brush with garlic butter.

Serve immediately.  

Store remaining rolls that have cooled in an airtight container.