In the bowl of a stand mixer fit with the dough hook, stir together yeast, water and 1 tsp of sugar. Let stand for 10 minutes until foamy. Add the remaining sugar, 3/4 cup melted butter, milk, eggs and 1 Tbsp salt. Beat until combined. Keeping the mixer on low, stir in 7 1/2 cups flour until the dough comes together. If your dough seems too sticky add up to an additional 1/2 cup flour, working one Tbsp at a time.

Dump dough out on clean floured surface and knead for 3-4 minutes by hand. You can also opt to use your stand mixer fitted with a dough hook on medium until it forms a ball around the hook.

Coat a large bowl with some of the melted butter. Add the ball of dough and let rise for 1 1/2 hrs (until doubled in size) in a warm place.

Preheat oven to 375 degrees. Line two large baking sheets with parchment paper.

Turn the dough out onto a clean, floured work surface. Shape the dough into a 9x16 inch rectangle. Using a floured knife, cut the dough lengthwise into 3 strips. Cut these strips crosswise into 12 small strips, approximately 1.3" wide.

Take one piece and add a slice of cheese to the center. Fold one side over the cheese and the other side so it just slightly overlaps the other side. It should appear uneven. Place the roll seam side down on a baking sheet. Continue this process with the remaining rolls, lining them up together to form 4 rows of 9 rolls, 2 rows per pan. The rolls should touch each other in each row, but the rows should be spaced a few inches apart.

Bake the rolls for 20-23 minutes, rotating from front the back halfway through. Once cooked, brush with the remaining melted butter and sprinkle the tops with a little salt. Allow to cool approximately 5 minutes before eating.