Using a stand mixer, combine warm milk (warm not hot), yeast, sugar, salt, melted butter and eggs.

Use the bread hook attachment and add 5 1/2 cups of flour a little at a time.  Continue to add more flour until the dough starts to pull away from the sides of the bowl.  The dough will still be slightly sticky when you touch it.  

Add oil to a large bowl and dump the bread dough into the bowl.  Flip the dough over to coat it in the oil, cover the bowl with a hand towel and let rest in a warm place of the house for 90 minutes.

Punch out dough, separate into 24 pieces and form dough balls. (See photos in post for my tips on how to make perfectly rounded rolls.) Place on a grease rimmed cookie sheet (4 rows of 6), cover with a hand towel and let rise for 1 more hour.  

Preheat oven to 375 degrees and bake rolls for 12-15 minutes or until golden brown! (I like to brush mine with butter 2 minutes before they're done baking for added taste and color, and then I brush with more butter when they're done!)