Heat milk in a saucepan over medium heat. Remove from heat as soon as it starts to boil.
Place cold stick of butter into hot milk. Allow butter to melt and then stir. Cool until almost room temperature.
While the milk is cooling, mix warm water, yeast, and 1/2 tsp of sugar together. Let the yeast activate (about 10 minutes).
Next, pour the room temperature milk and the yeast mixture into the bowl of a stand mixer.
Add in the remaining sugar, salt, and eggs. Mix until well combined.
Add in an additional 3 cups of flour and mix together.
Add the remaining 4 cups of flour and mix slowly until combined. This dough will be very sticky.
If rising the traditional way, let rise until double, punch down and then repeat once more. Move onto step 13..
If using the Instant Pot, first pour the oil into the liner of the Instant Pot, and roll the dough in the oil so the dough is covered.
Press the Yogurt button and ensure it is set to ‘Normal’.
Cover with a glass lid and let it proof for 20 minutes.
Take the lid off, and knead a bit inside the liner. Replace the lid and proof for 10 more minutes.
When ready to form rolls, pinch a small amount of dough (about the size of a golf ball) and form into a small ball.
Prepare a baking sheet with non-stick spray. Place dough balls approximately 1 inch apart on the baking sheet.
Preheat oven to 450°.
Let the rolls rise while the oven is preheating. Once the oven has heated, bake the rolls on the middle rack for 10-12 minutes or until golden brown.
Brush cooked rolls with butter if desired.