Warm the milk in a large 4 cup measuring cup or medium sized bowl in the microwave for 2 minutes.

After 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 a large bowl or to the bowl of a stand mixer. Whisk together and let sit for 10 minutes.

After 10 minutes 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. You are going to use in total 7-8 cups of flour, including the very first cup we used. (The easiest way to do this is with a stand mixer and the dough hook attachment. If you don’t have a stand mixer, you’re going to use a sturdy mixing spoon at first and then towards the end you will have to start using your hands to mix in the flour.)

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 blender bottle in its place, 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.

Preheat the oven to 375 degrees F.

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. You may need a small baking dish in addition to the sheet pan to accommodate all of the dough.

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

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