In a medium saucepan over low heat, warm 4 tablespoons (1/4 cup) of the butter, sugar, salt, and milk until butter is melted. Cool to lukewarm, about 10 minutes.

Meanwhile, combine the water and yeast and let sit for 5 minutes until yeast is slightly foamy.

In a large bowl combine 3 cups of flour with the milk mixture and yeast mixture to make a very wet dough. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

Transfer dough to the bowl of a stand mixer fitted with a dough hook. Add the remaining flour 1/2 cup at a time while kneading on low, until dough is slightly tacky to the touch but clears the sides of the bowl (you may not need all 6 cups of the flour). Continue to knead dough until smooth an elastic, about 7-8 minutes. Alternately, you can mix and knead the dough by hand.

Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 45-60 minutes. Gently punch down dough and knead a few times, then cover and let sit for 10 minutes.

On a lightly floured surface, roll the dough out to about 1/3-inch thick. Use a 3 inch round cutter to make rounds. Use the blunt end of a knife to crease the dough just off center, brush with butter, and fold the round onto itself, pressing it gently together. Place on the prepared sheet pan and repeat with remaining rounds.

Brush tops of the rolls with more melted butter. Bake until the tops of the rolls just begin to turn brown, about 15 minutes. Brush baked rolls with more melted butter and serve immediately.