Warm the milk in a small saucepan over low heat until it is warm to the touch, about 100°F (38°C). Do not boil the milk.

In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until the mixture is frothy.

Once frothy, add the melted butter and eggs to the yeast mixture. Mix well using a whisk or wooden spoon.

Gradually add the flour and salt, mixing until a soft dough forms.

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

After rising, punch the dough down and divide it into 12 equal pieces. Shape each piece into a ball and place them on a baking sheet lined with parchment paper, spacing them about 1 inch apart.

Cover the rolls with the towel again and let them rise for another 30 minutes.

Preheat the oven to 375°F (190°C).

Once the rolls have risen, bake them in the preheated oven for 12-15 minutes, or until they are golden brown.

Remove the rolls from the oven and brush the tops with melted butter for extra flavor and shine.