Mix the yeast with 1/2 cup (125ml) of the tepid milk and 1 tsp of the sugar.  Sift the flour, salt and the rest of the sugar into a bowl and work in the butter with your fingertips.  Add the eggs, the yeast mixture and the rest of the milk.  Mix the dough, and knead it well for about 10 minutes {or until dough is smooth and elastic (by hand or with dough hook in mixer on low speed).}.  Set the dough aside in a warm place to rise until twice in bulk, about an hour.  

Divide the dough into 12 pieces, roll them into balls and place them on buttered baking sheets.  Return the rolls to a warm place to rise, covered with a cloth, for about 30 minutes.  When they are doubled in size, bake them in a preheated 400 F (200 C) oven for 20-30 minutes, or until they are golden brown.