Warm the milk to about 105°F (40°C) and whisk in the yeast and sugar. Let it sit for 10 minutes until foamy.

In a stand mixer, combine flour, sugar, and salt. Add the yeast mixture and eggs, mixing until moistened.

Gradually add softened butter, mixing until the dough is smooth and elastic, about 5-10 minutes.

Transfer the dough to a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.

Punch down the dough, divide into 12 pieces, and shape into balls. Place in a greased baking dish.

Cover the rolls and let rise for another hour until puffy.

Preheat the oven to 350°F (175°C). Create an egg wash and brush the tops of the rolls.

Bake for 25 minutes or until golden brown and hollow sounding when tapped.

Cool in the pan for a few minutes, then transfer to a wire rack. Serve warm.