Texas Roadhouse Rolls

4 teaspoons active dry yeast 1/2 cup warm water 2 cups milk scalded and cooled to lukewarm 1/2 cup plus 1 teaspoon sugar separated 3 tablespoons melted unsalted butter cooled slightly, plus additional for brushing 7-8 cups all-purpose flour 2 eggs 2 teaspoons salt

In an electric mixer bowl, dissolve yeast in the warm water with the teaspoon of sugar. With the dough hook attached, mix in the milk, remaining 1/2 cup of sugar, and enough flour to make a medium batter. Mix thoroughly. Allow standing until light and foamy. About 8-10 minutes. Add 3 tablespoons melted butter, eggs, and salt. Beat well. Add enough flour to form a soft dough. Turn dough out onto a lightly floured surface, and allow it to rest for about 10 minutes. While the dough is resting, prepare a large bowl by spraying it with cooking spray. Knead dough until it is smooth and satiny. Place into a prepared bowl and turn over, coating with oil. Cover bowl tightly with plastic wrap and set to rise in a warm area until it doubles in size. About 1-1 1/2 hours. Punch dough down. On a lightly floured surface, and with a lightly floured rolling pin, flatten dough into a rectangle until it is a 1/2-inch thick. Fold the rectangle in half the short way so that it is about 1-inch thick, and lightly roll together to seal the sides together. Allow resting for 10 minutes. With a dough scraper, cut into rolls and place them on a greased baking sheet. Cover with a damp towel and allow to rise in a warm area for about an hour more. Preheat oven to 350 degrees and bake rolls for 10-15 minutes, or until lightly browned. Brush top of the rolls with the additional melted butter.