|Sprinkle yeast into large bowl; add warm water & stir until dissolved. Add eggs, milk, butter, salt and sugar; stir until well blended. Stir in 3 cups flour, beating smooth after each cup is added. Add the fourth cup of flour; beat until dough is smooth and elastic. Stir in fifth cup of flour to make a stiff dough. Measure the 6th cup of flour and sprinkle about half of it on a board.
Turn the dough out onto the heavily floured board and with well-floured hands knead dough until it is smooth and elastic (about 5-7 minutes) using the remaining flour as needed. Place dough in well-buttered bowl and butter the top lightly. Cover and let rise in a warm place until almost doubled in bulk (1 1/2 - 2 hours.)
When dough has almost doubled, punch it down. Divide dough into 4 parts, wrap each in plastic film, and refrigerate until chilled. (You can eliminate this last step but the rolls are much easier to shape with chilled dough.) Using one piece of the chilled dough at a time, shape either plain pan rolls or any of the eight roll shapes. To shape pan rolls, pinch off pieces of dough about 1 inch in diameter and form into smooth balls; arrange about 15 balls of dough in each greased round or square 8 - 9 inch baking pan, allowing about 1 inch spaces between them. Shape the other dinner rolls as described either on greased baking sheets or in muffin pans. Let rise in a warm place until almost doubled in size. Bake in hot oven (425 degree) for about 10 minutes, or until browned.
Note: For especially tender-crusted rolls, you can brush the tops with melted butter before baking; or for crisper-crusted rolls, brush tops with milk, or with 1 egg beaten with 1 tbs. milk.