To scald the milk, put it in a saucepan over medium heat. Watch it, and when small bubbles start to form around the edges, it’s done. Remove from heat and add the butter, so it melts in the warm milk. Set aside to cool slightly. In a large bowl, mix together 4 cups of flour, yeast, sugar and salt. The temperature of the milk needs to be between 120 to 130 degrees F to activate the yeast. When the milk is the right temperature, mix it into the flour mixture. Mix in the eggs and the remaining 3 cups of flour, making sure the dough is well mixed, but do not knead. The dough will be sticky.
Cover and let rise for 2 hours in a warm, draft-free place. After 2 hours, punch the dough down, and let it rest for 5 minutes. Divide the dough into 6 equal pieces. Lightly dust the counter with flour, and roll one piece into a circle as large as you can get it. It doesn’t have to be a perfect circle! Dip your hand, a spreader or a spatula into the tub of butter and spread a thin layer all over the circle. Next, cut the circle into 8 pie-shaped pieces with a pizza cutter. Using your hands, roll up each pie shaped piece, starting at the wide end and rolling towards the small end. Place it seamside down on a cookie sheet. Repeat this process until all the dough is used up.
To Freeze: Place the cookie sheet(s) of dough rolls into the freezer. When they’re frozen solid, place them in a container with a lid or a freezer bag. Seal, label and freeze. Keep in the freezer until ready to use or up to 3 months.
To Serve: Grease a cookie sheet and place the needed number of frozen rolls on it. Cover and let rise in a warm, draft-free place for 3-½ to 4 hours, or until doubled. (When dough is doubled, you can touch it with your finger and the indentation will stay). Preheat your oven to 350 degrees, and bake the rolls for 10-15 minutes, or until lightly browned. Brush lightly with melted butter and serve.