1. In a bowl put 2/3 of the total amount of flour, make a hole in the middle and add the yeast, sugar, and half of the water.
2. With a wooden spoon mix until everything is moistened.  
3. Add the salt, melted butter, and the eggs. Mix well.
4. Add the rest of the flour (in 2 parts for easier mixing), milk and remaining water and mix everything until it looks like a thick paste similar to drop scones. 
5. Mix energetically until everything is well integrated, especially the eggs, make sure there's no visible egg white left. It is very wet and looks like a very thick pancake batter.
6. Leave the dough in the bowl and brush with top with melted butter, covering the entire surface.
7. Cover with a clean kitchen towel or plastic wrap and leave to rise in a warm place until doubled in volume, 1 hour to 1 1/2 hours.
8. Generously flour a table or surface and dump the dough. 
9. Flatten it in a rectangle and flour the top.
10. Roll with a rolling pin until it’s no more than half an inch (1cm approx.) 
11. Cut rounds with a cookie cutter. 

Forming the rolls:

1. For traditional parker house rolls: take a round of dough, stretch from both ends a little to make it slightly oval, dip half in melted butter, fold in the middle, and put on buttered baking sheets with the butter side up. 
2. For sandwiches: put on buttered pans, put the rounds of dough. Brush them with melted butter.
3. In both cases, cover and leave to rise for about 30 minutes, until they puff up a bit.
4. Meanwhile, turn the oven to 400°F / 200 ° C.
5. Bake for about 15 minutes, or until golden brown and dry.