In a large mixing bowl, combine the warm milk and granulated sugar. Stir until the sugar is dissolved, then sprinkle the instant yeast on top. Let it sit for about 5 minutes until it becomes frothy.

Add the melted butter and eggs to the yeast mixture, stirring well to combine.

In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, stirring with a wooden spoon or dough scraper until a soft dough forms.

Knead the dough in the bowl for about 2-3 minutes or until it becomes smooth and elastic. You can also transfer it to a lightly floured surface if preferred.

Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 10 minutes, or until it slightly puffs up.

Preheat your oven to 375°F (190°C) during the last few minutes of the rising time.

Once the dough has risen, punch it down gently and divide it into 12 equal pieces. Shape each piece into a ball.

Arrange the balls on a baking sheet lined with parchment paper or lightly greased.

Cover the rolls again with the kitchen towel and let them rise for another 10 minutes.

Bake the rolls in the preheated oven for about 15-20 minutes or until they are golden brown and sound hollow when tapped on the bottom.

Remove from the oven and brush the tops with additional melted butter for a glossy finish and added flavor.