Combine 2 cups flour, sugar, yeast, and salt in large bowl; mix thoroughly. Combine milk and butter in microwave until warm (butter does not need to melt. You don't want it hot or it will kill the yeast). Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping down bowl a few times. Add eggs and beat well. Beat in additional flour to make soft dough. With dough hook beat 10 minutes on low (#2) until smooth and elastic. Place in greased bowl, turning to butter top. Cover and let rise in a warm place, free from draft, until doubled in bulk 1 hour to 1 1/2 hour. (I usually turn oven on for a minute, or less, then turn it off and place bowl in barely warm oven. Don't have the oven hot.)
Punch dough down and let rest about 10 minutes. Take half of the dough and roll out into a circle about 1/2 inch thick. Cut into 12 pie shape pieces and roll up each piece into a crescent starting at wide end. Place on cookie sheet to let rise. Repeat with other half of dough. Cover each cookie sheet of rolls and let rise until about double, about an hour.
Bake at 350 preheated oven about 12 to 13 minutes.
Makes 2 dozen rolls.