1 cup warm milk (about 110°F or 45°C)
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup granulated sugar
1/3 cup unsalted butter, melted
1 teaspoon salt
2 large eggs
4 cups all-purpose flour
2 tablespoons unsalted butter, melted (for brushing)
Activate Yeast:
In a small bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for about 5 minutes until it becomes frothy and bubbly.
Prepare Dough:
In a large mixing bowl, beat the eggs and add in the melted butter and salt. Mix well.
Pour in the yeast mixture and stir to combine.
Gradually add the flour, one cup at a time, mixing after each addition until the dough comes together. You may need slightly more or less flour.
Knead Dough:
Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5 minutes.
First Rise:
Place the dough in a lightly greased bowl, cover with a clean cloth or plastic wrap, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
Shape Rolls:
Punch down the risen dough. Divide it into 12-15 equal pieces, shaping each piece into a ball.
Place the rolls in a greased 9x13 inch baking pan for a cozy fit, or spread them out on a baking sheet for more crusty sides.
Second Rise:
Cover the rolls and let them rise again in a warm place until almost doubled in size, about 30-45 minutes.
Bake Rolls:
Preheat your oven to 375°F (190°C).
Bake the rolls in the preheated oven for about 15-20 minutes, or until golden brown on top.
Serve:
Brush the warm rolls with melted butter for a glossy finish. Let them cool slightly before serving.