Set oven rack to the middle. Line 2 baking sheets with parchment paper.

Dissolve top 3 ingredients (butter, sugar, milk) in a small saucepan over low heat; set aside to cool to lukewarm. (Do not boil—just warm milk till butter melts.)

While it cools, stir 1/2 teaspoon sugar and yeast into 1/4 cup warm water—like very warm bath water. (100 degrees F on an instant read thermometer.) Let stand 10 minutes till foamy. If yeast doesn't get bubbly toss and start again!

Kneading the dough: Put 5 cups of flour in mixing bowl of your mixer, fitted with the paddle beater. Make a well in the flour and add yeast, beaten eggs and warm milk mixture. Mix on lowest speed just until combined and smooth, 1 - 2 minutes. Scrape bowl and paddle.

Change to dough hook. Add salt, and two more cups of flour, one at a time (with mixer off) and mix on low (Cuisinart #2) until each is incorporated. If dough is too sticky or doesn't form a loose ball that cleans the sides of the bowl, tap more flour on the side of the bowl - ½ cup at a time, with mixer running, until fully incorporated. The dough should be slightly sticky and soft, or the bulkas will be heavy. Knead each addition until completely worked in to the dough.

When dough clings to hook, knead for about ten minutes until dough is smooth and elastic. (Cuisinart #3) Stop motor occasionally and poke dough to check for firmness and stickiness. Scrape bowl and turn dough over to incorporate all the flour. Knead just until it feels smooth and elastic and is no longer sticky.

Remove dough from bowl and form into a ball. Place in large bowl greased with butter. Turn over once to grease top. Cover with plastic wrap and rise until double in size in a warm place, free from draughts, about 1 - 2 ½ hours.

Once doubled in size, push your fist into the center of the dough; fold the outside edges into the center to fully deflate it. Flour board just enough that dough doesn't stick. Divide dough in half with a bench scraper. Return one half to bowl, cover, and refrigerate.

Working with half the dough: Divide in half again, and work with one piece at a time, keeping the other one covered. Gently shape into a rough rectangle. Slice in half, lengthwise. Divide each piece into 4 pieces; cutting off one piece at a time, 2 - 2 1/2 oz each, keeping the rest covered. Don’t make them too big or once they rise and bake they'll be huge.

Roll each piece into a ball, and with the craggy side up, push down into your palm to form a round, about 4 inches wide and 1/4 inch thick. Place smooth bottom side on prepared baking sheets, covered loosely with plastic.

Melt 2 tablespoons butter in the microwave. Brush with melted butter and sprinkle with cinnamon sugar. (1/2 - 1 teaspoon each.) With a sharp knife, slit each round from the center to the edge. Fold one third of the circle on top of another third, and then fold the remaining third on top of that, to form a 3-layered triangle.

Combine all 16 on one baking sheet, about an inch apart because they'll spread and rise more in the oven. Cover loosely with plastic wrap and allow to rise again (not quite double), 20 - 30 minutes. Meanwhile, preheat the oven to 350 degrees F (180 C). When risen, brush the tops generously with melted butter (2 tablespoons) and sprinkle liberally with cinnamon sugar.

Bake 16 to 22 minutes until brown and not doughy in the middle. Rotate pans halfway. If the tops get too brown cover loosely with foil. If the bottoms get too brown place another baking sheet underneath. Transfer parchment to wire racks immediately to cool.

Serve warm. Reheat at 350 degree F for about 5 minutes, loosely covered with foil.