• add milk, sugar, salt and butter in a small saucepan and heat on low until the butter is just melted and stir until sugar is dissolved.
• remove from heat, and cool to lukewarm

• add warm water to large mixing bowl or stand mixer
• add yeast to the water and blend with a fork

• when the milk mixture is lukewarm, add it to the mixing bowl with the yeast

• add flour and eggs

• attach a dough hook to your mixer and mix on low speed until dough is stretchy and pulls away from the edges of the mixing bowl

• grease a large bowl with butter or shortening and place the dough inside, roll the dough so that dough gets covered with a coating

• cover the dough with towel or plastic wrap and allow to rise for one hour or until it is doubled in size

• sprinkle flour onto your work space and place dough over the flour
• punch down the dough

• to make rolls, flatten the dough to an inch thickness and flip the dough over.
• using a two inch circle cookie cutter ( I used a small juice glass for these) cut out all the rolls. After cutting, roll the remainder of the dough with rolling pin and cut the rest of the rolls.

*you can roll them into balls of about 3 tablespoons of dough each if you don’t want to use a cookie cutter

• place the rolls into a greased baking pan leaving about a ½ – ¾ inch of space between each rollI

• cover the pan with a towel and allow rolls to rise for another hour

• preheat oven to 375℉
• bake rolls for about 25 minutes or until the are all golden brown

• brush the tops of the rolls with melted butter immediately after removing them from the oven
• let sit for 5 minutes
• then remove rolls from the pan and serve or allow them to cool complete on a wire rack before storing or freezing