Place the cup of hot water, yeast and sugar into a bread mixer with a dough hook and mix for 30 seconds. Let rest for 5 minutes or until the yeast is bubbly. Add the can of evaporated milk, cup of warm water, eggs, salt, sugar and half of the flour. Mix until combined together. Add the rest of the flour one cup at a time until the dough begins to come away from the sides.
Let the dough mix for 10 minutes and then turn off the mixer and put a towel over the bowl. Let the dough rise for one hour or until the dough has reached the top of the bowl. Take the dough out of the bowl and place on a greased countertop (you can use just a little bit of canola oil).
Divide the dough into 2 equal pieces. Roll each fourth out into a large round circle. Brush top of the dough with melted butter. Cut the dough into 8 equal parts. Grease a baking sheet. Roll each triangle up starting at the wide end. Pinch dough at the end of the triangle to seal the edge.
Place the dough on a greased baking sheet. This recipe will fill one cookie sheet. Let the rolls rise until they have doubled in size, about one hour.
Bake at 400 degrees for 12-15 minutes. Remove the rolls and brush with more butter.