Dissolve warm water, yeast, and sugar. Add 3/4 cup flour to make a sponge. Stir well. Let stand until double. Melt butter in saucepan, remove from heat. Gradually whisk in milk. Pour into large missing bowl and cool just enough to not harm the yeast. Add sponge and salt. Stir well. Gradually add the 6-7 cups of flour (or as much as is needed), eventually kneading the dough to make a soft dough. When all the flour is added, check dough for stickiness. Kneed in more flour to make dough soft, not sticky. Put dough in a greased bowl and cover with plastic wrap. Let rise until double. Punch dough down. To make rolls: Pinch small piece of dough through thumb and index fingers, and place on lightly greased cookie sheet. Pinch off smaller piece and place on top. With floured index finger, push finger through both balls of dough all the way to the pan. Cover with dish towel and let rise/rest for 20-30 min more. Bake in a 350 to 375 degree oven for 25 to 30 minutes. These can be enjoyed plain, with cheese, or with jelly. Yields approximately 3 dozen.