In a medium microwave safe bowl, stir together the whole milk, and sugar. Heat in the microwave until the mixture reaches 110-115 degrees, and then stir in the active dry yeast. Let the mixture sit for 5-10 minutes, or until it becomes foamy and bubbly. In a large bowl or the bowl of a stand mixer, stir together the eggs and soft butter until the eggs are just beaten. The butter will still be in small chunks, that's okay! Stir in the bloomed yeast mixture, 3 cups of flour, and the salt. Knead for several minutes, or until a shaggy dough forms, and then continue kneading, adding flour if needed, until the dough is pulling away from the sides of the bowl. The dough should be very smooth and elastic at this point. Leave the dough in the bowl and cover with plastic wrap. Let the dough rise at room temperature until it has almost doubled in size. For me this takes about 30-45 minutes.

Then, slice the rectangle into 12 strips that are about 3/4-1 inch thick. Fold each strip in half, sandwiching the filling on the inside. Then, twist the strip into a spiral, and twist entire spiral into a roll, tucking the bottom of the roll underneath. Place each twisted roll onto your prepared pan with about an inch of space between each roll. Cover with plastic wrap and let them rise for about 20 minutes while you preheat your oven to 375 degrees. Remove the plastic wrap  and brush the tops with an egg wash, and then sprinkle on everything bagel seasoning. and bake for 15-18 minutes, or until the rolls are lightly golden brown on top. Cool for 10 minutes on the pan before serving warm!