1-Start by heating the milk in a small saucepan until it just begins to boil, then remove from heat. Stir in sugar, butter, and salt, and let the mixture cool until it’s lukewarm, no hotter than 115°F. In another bowl, mix the warm water with yeast and let it sit for a few minutes to activate.

2-Once the yeast is ready, add it to an electric mixer bowl along with the milk mixture, beaten eggs, and 2 cups of flour. Beat with a paddle attachment until everything mixes well. Gradually add the remaining 2 1/2 cups of flour, adjusting as needed to form a soft dough.

3-Kneading is important for the texture. Use a dough hook on low speed for about 7 minutes, or knead by hand on a floured surface for 8 to 10 minutes until the dough is smooth and elastic.

4-Place the dough in a buttered bowl, turning it to coat all sides, then cover and let it rise in a warm spot for 1 hour or until doubled in size. Punch down the dough and divide it into 20 balls, each about 2 to 3 tablespoons in size. Arrange them in a greased 9×13-inch pan in 5 rows of 4, cover, and let rise for another hour.

5-Preheat the oven to 375°F about 10 minutes before baking. Bake the rolls for 20 to 25 minutes until they turn golden brown, then brush the tops with butter before serving.