Warm the milk in a medium sized bowl in the microwave for 2 minutes.

Add the diced butter to the hot milk mixture and set aside to melt.

Add warm water, yeast and 1 tsp of the sugar to the bowl of a stand mixer. Whisk together and let sit for 5 minutes to activate.

Add the milk/butter mixture to the yeast mixture and whisk together.

Add 1 cup of the flour to the wet mixture and stir.

Add eggs, salt, and remaining sugar. Stir until combined.

Add remaining flour 1 cup at a time and mix until no flour streaks remain.

If using the stand mixer, mix on high until the dough comes together and has mostly pulled away from the sides of the bowl.

Cover with plastic wrap and let the dough rise in a warm place for 1 hour.

After an hour, punch down the dough and then transfer the dough to another large clean bowl sprayed with cooking spray.

Cover with plastic wrap and let rise again in a warm place for 45 minutes.

Dump the dough onto a floured surface and roll it with a rolling pin until its about ½ inch thick.

Using a 3 ½ inch circular cookie cutter, or the rim of a glass cut as many rounds as you can into the dough.

Remove each round and set aside. Take the dough scraps and roll them out again, repeating this process until you have used almost all of the dough and it has all been cut into 3.5 inch rounds.

Dip each disc of dough into the reserved melted butter and then fold it in half and place it on a cookie sheet sprayed with cooking spray.

Repeat this process until the entire pan is filled with folded dough discs.

Cover the pans with plastic wrap or a large kitchen towel and let rise for 45-60 minutes until doubled in size.

While the dough is rising, preheat the oven to 375 degrees F.

Bake for 15-18 minutes until golden brown on top. Serve warm with butter and jam.