Preparation Steps

• Warm the milk until just hot to the touch, then stir in sugar and yeast.
• Let the mixture stand until foamy on top, about 5–10 minutes.
• Combine flour and salt in a mixer bowl fitted with a dough hook.
• Pour in the foamy milk and the beaten eggs. Mix on low until a rough dough forms.
• Increase to medium speed and knead until smoother, about 3 minutes.
• Add softened butter a tablespoon at a time, letting it fully incorporate.
• Knead until the dough is glossy, stretchy, and cleans the bowl, 6–8 minutes.
• Grease a bowl with oil, shape dough into a ball, and place seam-side down.
• Cover and let rise in a warm spot until doubled, about 60–90 minutes.
• Turn out the dough, gently deflate, and divide into 12 equal pieces.
• Round each piece into a tight ball. Rest 10 minutes uncovered.
• Arrange on a parchment-lined sheet or in a 9x13-inch pan, spaced evenly.
• Cover and proof until puffy and nearly doubled, 45–75 minutes.
• Preheat oven to 375°F. Brush rolls gently with milk.
• Bake until deep golden and 195°F inside, about 16–18 minutes.
• Brush hot rolls with melted butter. Cool 10–15 minutes before serving.