Dissolve yeast and sugar in warm water in a small bowl; set aside for 5 minutes to activate.

In a large bowl, combine 3 cups of flour, salt, melted butter (cooled), scalded milk (cooled), and the yeast mixture.

Beat well until combined.

Gradually add the remaining flour until a soft dough forms.

Turn the dough out onto a lightly floured surface.

Knead the dough until smooth and elastic, about 6-8 minutes.

Place the dough in a lightly greased bowl, turning to coat.

Cover the bowl and let the dough rise in a warm place until doubled in size, about 1 hour.

Punch the dough down to release the air.

Divide the dough into four pieces.

Divide three of the pieces into eight smaller pieces each.

Shape each of these smaller pieces into smooth balls.

Place the larger dough balls on a greased baking sheet.

Divide the remaining piece of dough into 24 small balls.

Press one small ball atop each larger ball.

Cover the rolls and let them rise until doubled in size, about 45 minutes.

Preheat the oven to 375°F (190°C).

Bake the rolls until golden brown, 28-32 minutes.

Remove the rolls from the pans to wire racks to cool slightly.

Serve warm.