In a small bowl, mix the warm milk and sugar, then sprinkle the yeast on top. Let it rest for about 5-10 minutes, or until it becomes frothy.

In a large mixing bowl, whisk together the flour and salt.

In a separate bowl, combine the melted butter and beaten eggs. Once the yeast mixture is ready, add this combination to the frothy yeast.

Pour the wet ingredients into the bowl with the dry ingredients. Stir until a shaggy dough forms.

Transfer the dough onto a lightly floured surface, and knead for about 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot until it doubles in size (about 1 hour).

Punch down the risen dough and divide it into 12 equal pieces. Shape each piece into a ball and place them in a greased baking dish.

Cover the rolls again and let them rise for another 30 minutes, or until puffy.

Preheat your oven to 350°F (175°C).

Bake the rolls in the preheated oven for 20-25 minutes, or until golden brown on top.

Remove the rolls from the oven, brush with additional melted butter if desired, and let them cool slightly before serving.