In a small bowl, combine the warm milk, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it’s frothy.

In a large mixing bowl, whisk together the melted butter and eggs. Once the yeast mixture is frothy, add it to the butter and egg mixture, and stir until well combined.

In a separate bowl, mix the flour and salt. Gradually add this to the wet mixture, stirring until a dough begins to form.

Transfer the dough onto a floured surface and knead for about 8-10 minutes until it’s smooth and elastic.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place until it doubles in size, about 1-2 hours.

Once risen, punch down the dough and divide it into 12 equal portions. Shape each portion into a ball and place them in a greased 9x13-inch baking dish.

Cover the pan with a cloth and let them rise again for about 30 minutes, or until they have doubled in size.

Preheat your oven to 350°F (175°C).

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

Remove them from the oven and allow to cool slightly. Brush with melted butter if desired and serve warm.