Pour milk into a glass measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. This is called scalding the milk.

Add butter, sugar, and salt to the hot milk; stir until butter melts. Set aside to cool until the mixture is below 110°F (45°C).

In a large mixing bowl, dissolve yeast in warm water. Let stand for 5-10 minutes until frothy.

Add the cooled milk mixture to the yeast. Beat in eggs one at a time.

Gradually add flour, 1 cup at a time, mixing well after each addition until a soft dough forms.

Turn the dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic.

Place dough in a greased bowl, turning once to grease the top. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 hour.

Punch down dough gently to release air bubbles. Divide the dough into 18 equal pieces. Shape each piece into a smooth ball.

Place rolls in a greased 9×13-inch baking dish, leaving a little space between each roll. Cover and let rise again until almost doubled, about 30 minutes.

Preheat oven to 375°F (190°C) while rolls are on their second rise.

Bake for 20-25 minutes until golden brown on top. The rolls should sound hollow when tapped.

Remove from oven and immediately brush tops with additional melted butter for extra flavor and a softer crust.

Allow to cool for 5 minutes in the pan before serving warm.