Place milk in a small saucepan and bring it to a boil, and immediately remove from heat. Stir in sugar, butter, and salt. Cool to lukewarm.

Mix together warm water and yeast, and let it dissolve, 2-3 minutes.

Pour yeast mixture into mixing bowl, add milk mixture, eggs, and 2 cups of flour. Beat with paddle attachment until mixed, and then stir in remaining 2 1/2 cups flour gradually.

Next, knead the dough. If you use a stand mixer, use the dough hook and beat with speed set to 2 for about 7 minutes. If you knead by hand, do this on a lightly floured surface for about 8 to 10 minutes. Or … use the dough hook for 5 minutes then knead by hand for another 3-5 minutes.

Place dough in a greased bowl and turn the dough ball so it evenly cover by the grease on all sides. Cover bowl with a kitchen towel or plastic wrap and set in a warm place to rise for 1 hour.

Punch dough down. Divide dough into balls of about 2 to 3 tablespoons each. Place in a greased 9×13″ pan. 5 rows with 4 in each roll. Cover and let rise 1 hour.

About 10 minutes before rolls are ready to bake, preheat oven to 375 degrees.

Bake for 20 to 25 minutes, or until golden brown on top. Brush tops of rolls with butter and serve.