In the bowl of a stand mixer, combine the warm water, 2 tablespoons of the sugar, and the yeast. Let it stand for 10 minutes, until it is foamy. Add the milk, remaining sugar, salt, and 6 1/2 cups of flour to the mixing bowl then drizzle with the butter. Mix with the dough hook, adding more flour, as needed. The dough should be soft and slightly tacky but not overly sticky. Knead with the machine for about 8 minutes.

Transfer the dough to a large buttered container and let it rise at room temperature for 45 minutes or until doubled.

Punch the dough down and shape it into 30 uniform rolls. Place them on lightly greased or parchment paper-lined baking sheets, leaving about 1/2-inch between them. Cover with a lightweight kitchen cloth or plastic wrap and let it rise for 25 to 30 minutes.

Meanwhile, preheat the oven to 350 F.

Bake the dinner rolls for 20 to 25 minutes or until golden brown. They should register about 190 F on an instant-read thermometer inserted into the center of a roll.

Enjoy!