Combine the milk and water in a microwave-safe bowl and heat it up until it reaches 105 to 115 F/40 to 44 C. It should feel like hot bath water. Or heat it up in a pot on the stovetop. Sprinkle in about 1 tsp. of the sugar along with the yeast. Whisk until mixed and allow it to sit for 8 to 10 minutes until it gets nice and foamy.
In a large bowl, mix together the oil, sugar, and eggs. Then combine the yeast mixture with it. If you want the rolls slightly on the sweeter side you can double the amount of sugar.
Add in a cup of the flour along with the salt and whisk it into the mixture. Set the whisk aside and switch to a wooden spoon. Or do this in a stand mixer with a paddle attachment. Now add in another cup of flour, and mix until combined, keep doing this until a nice tacky/sticky dough forms. The dough should be that way.
Place the dough in a lightly oiled bowl and cover with a damp cloth or plastic wrap and allow it to rise for 2 hours or until at least doubled in size.
Take the dough and place it on a floured surface, then divide it in half. Roll out the dough into a large circle kind of like if you were making a pizza. Baste the top with melted butter.Then use a pizza roller or knife and cut wedges. You should be able to get 13 to 14 wedges per half of the dough. Start with the wide side of the dough and roll it in moving it as necessary then curl in the ends if you like.Place them on a sheet pan that was sprayed with cooking spray or lined with a silicone mat or parchment paper. They will expand when they rise and bake so don't overcrowd them on one pan.
lightly spray the tops with cooking spray and lay a piece of plastic wrap gently on top. You can also use a damp cloth. Allow the rolls to rise for about 2 hours.
Preheat the oven to 375 F/190 C. Bake the rolls one tray at a time on the middle rack for 13 to 18 minutes until nice and golden brown. remove them from the oven and baste the tops with melted butter. Allow them to cool for a bit and then serve. Enjoy!