In a large mixing bowl, combine the warm milk, sugar, and instant yeast. Let it sit for about 5 minutes until the mixture becomes frothy.

Add the melted butter and eggs to the yeast mixture. Mix until well combined.

Gradually add the flour and salt to the wet ingredients. Stir with a wooden spoon or use a dough hook on low speed until a dough forms.

Once the dough pulls away from the sides of the bowl and is smooth, turn it onto a floured surface and knead for about 5 minutes.

Place the dough in a lightly greased bowl, cover it with plastic wrap or a kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.

Preheat the oven to 350°F (175°C).

Punch down the risen dough and divide it into 12 equal pieces. Shape each piece into a ball and place them on a greased or lined baking sheet, leaving some space between each roll.

Cover the rolls with a towel and let them rise again for about 30 minutes, until they are puffy.

Bake the rolls in the preheated oven for 15 minutes or until they are golden brown.

Remove from the oven and brush the tops with melted butter before serving.