Heat the milk and ½ cup of the butter in a small saucepan over low heat. Once butter is melted, remove from heat and stir in the sugar. Let the mixture cool to room temperature.

Add the yeast and ½ cup of warm water (110°F) to a small bowl. Let the mixture sit until the yeast is dissolved and the mixture is foamy, about 2 minutes.

To the bowl of a stand mixer, fitted with the dough hook, add the milk mixture, the eggs, yeast mixture, and 3 cups of the flour. Mix on low until smooth. Add the remaining 3 cups of flour and increase the speed to medium. Knead for 5-7 minutes, or until the dough is smooth and elastic.

Grease a large bowl with the oil. Transfer the dough to the greased bowl and cover loosely with plastic wrap. Let the dough rise at room temperature until the dough has doubled in size, about 1½ to 2 hours. Alternatively, allow the dough to rise in the fridge for 12 to 24 hours.

Melt the remaining ½ cup of butter. Grease a 9x13-inch baking dish with butter. Punch down the dough and transfer to a lightly floured surface. Divide the dough into 4 equal pieces. Working with one piece at a time, roll dough into a 12x8-inch rectangle. Cut the dough lengthwise into two 12x4-inch strips, then cut each strip into 6 pieces. Brush each piece of dough with melted butter and fold it in half with a ¼-inch overhang. Add the dough to the prepared baking dish so the overhangs overlap slightly. (You should have 6 rows of 8 rolls.)

Brush the tops of the dough with the remaining melted butter. Cover with plastic wrap and let the dough rise at room temperature until the rolls have doubled in size, about 30-40 minutes. Alternatively, let the dough rise in the fridge for 6 hours or up to overnight.

Preheat the oven to 375°F with a rack set in the center position. Bake the rolls for 20-25 minutes or until golden brown. While the rolls are warm, brush them with melted butter and sprinkle with salt before serving.