Add the milk to a microwave safe measuring cup and heat for 30 seconds, until it reaches 110-115 degrees F. If it is above that, let it cool to that temperature.
1 cup milk
Sprinkle the yeast packet on top of the milk and let proof for 5 minutes until the yeast looks bubbly.
1 packet active yeast
Meanwhile, add flour, butter, sugar, eggs and salt to the bowl of a stand mixer with the dough hook attached. Mix until just combined.
4 cups all purpose flour, 5 ½ tablespoon unsalted butter, ¼ cup sugar, 2 large eggs, 1 teaspoon kosher salt
Once yeast has proofed, add the mixture to the stand mixer and mix on low speed until a dough forms, about 5-7 minutes. Dough should be smooth and elastic.
Grease a large bowl and place the dough inside, turning it over once to coat. Cover and let rise in a warm place for an hour, or until the dough has doubled in size.
Place the dough on a lightly floured surface and form into a rectangle. Cut into 12 evenly sized pieces and roll into a ball, tucking the ends under to create a dinner roll shape.
Grease a 9x13 baking dish or line it with parchment paper. Place the dough rolls inside.
Make Ahead: cover tightly with plastic wrap and refrigerate overnight. Let come to room temperature 90 minutes before baking.
Same Day: cover rolls and let rise for 1 more hour.
Preheat the oven to 375 degrees. Brush the tops of the rolls with the melted butter and bake for 15 minutes or until lightly golden.
2 tablespoon unsalted butter