Let's wake up the yeast: Pour warm milk, sugar, and yeast into a big bowl. Stir it softly and rest it for roughly 5-10 minutes. It'll get frothy.
Time to make the dough: Throw in softened butter, eggs, and salt into the yeast concoction. Stir in the flour cup by cup until the dough is all mixed up. If you have a stand mixer with a dough hook, it'll save time. Knead the dough about 5-7 minutes. It should be smooth and stretchy.
Rise number one: Move the dough to a barely greased bowl and cover with plastic wrap. Let it sit in a toasty spot for 1 to 1 1/2 hours. It'll get twice as big.
Roll shaping: Once the dough's grown, mush it down. Split it up into 12-15 equal chunks. Make a ball out of each bit and line them up on a greased baking sheet. They should be 1 inch apart.
Rise number two: Cover these rolls with plastic wrap or a clean towel. They need to rest for 30-45 more minutes till they puff up.
The bake: Warm up the oven to 375°F (190°C). Brush the rolls tops with melted butter. Then bake them for 15-20 minutes. They should be golden brown.
Final step: Brush those hot rolls with even more melted butter for that super buttery taste.
