In a large liquid measuring cup, whisk milk, sugar, 1 stick of melted butter and eggs together.
Combine 4-1/2 cups of flour and 1 tsp. salt with yeast in a stand mixer fitted with a dough hook. With mixer on low speed, add the milk mixture to the flour mixture. Mix until dough comes together, about 2 minutes. Increase mixer speed to medium-low and knead until dough is smooth and elastic, about 8 minutes. If after 4 minutes more flour is needed, add the remaining 1/2 cup flour, 2 Tbsp. at a time until the dough pulls away from the mixing bowl sides but sticks to the bottom.
Turn dough out onto a lightly floured counter and knead by hand to form a smooth, round ball. Place dough in large, lightly oiled bowl and cover with greased plastic wrap. Let rise in a warm place until dough doubles in size, about 1 hour.
Line 2 large baking sheets with parchment paper. Turn dough out onto lightly floured counter, divide into 3 equal pieces, and cover with greased plastic wrap. Work with one piece of dough at a time, keeping remaining dough covered; roll dough portion into a 10-inch circle and cut into 8 equal wedges. Stretch each wedge until it is 2 to 3-inches longer. Brush with part of the remaining melted butter and roll up each wedge, starting at the wide end. Place on prepared baking sheets with pointed tip on bottom, leaving about 2-inches between rolls. Repeat with remaining dough portions and mist with vegetable oil spray before covering loosely with plastic wrap. Let rise in warm place until doubled in size and dough barely springs back when pressed with a knuckle, about 45 minutes.
Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 350°F. Brush rolls lightly with remaining melted butter, then mist lightly with water. Bake 20-25 minutes, until golden brown, rotating baking sheets 1/2 way through baking. Let rolls cool on baking sheets for 10 minutes then serve warm.
NOTE: To make ahead for baking later, prepare dough but do not let it rise. Refrigerate dough, tightly covered to avoid drying. Dough may be refrigerated overnight or up to 16 hours. After refrigeration, let the dough come to room temperature for 30 minutes, let rise and complete preparation steps. If you would like to form the rolls and freeze unbaked for later use, allow them to rise on parchment lined baking sheets then place in freezer. Once frozen the rolls may be placed in zip lock bags and stored in freezer for up to one month. To bake, transfer frozen rolls to 2 parchment lined baking sheets and let sit at room temperature 30 minutes. Brush with melted butter and bake in preheated oven at 350°F. for 25-30 minutes.