Warm the milk in a saucepan until it is warm to the touch but not boiling. Remove from heat, then stir in the sugar and yeast. Allow it to sit for about 5-10 minutes until frothy.

In a large mixing bowl, combine 3 cups of flour and salt. Make a well in the center and add the frothy yeast mixture, melted butter, and eggs.

Mix the ingredients together using a wooden spoon or spatula until combined. Gradually add in the remaining flour until a soft dough begins to form.

Lightly flour a clean surface and knead the dough for about 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.

Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

After the dough has risen, punch it down to release the air. Divide it into 12 equal pieces and shape them into rolls. Place the rolls on a baking sheet lined with parchment paper.

Cover the rolls again with a kitchen towel and let them rise for another 30 minutes.

Preheat your oven to 375°F (190°C). Once the rolls have risen, bake them in the preheated oven for 15-20 minutes, or until they are golden brown on top.

Remove the rolls from the oven and brush with melted butter, if desired. Allow them to cool slightly before serving.