In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

In a large mixing bowl, whisk together the flour and salt.

In a separate bowl, beat the eggs until well combined.

Pour the yeast mixture and beaten eggs into the dry ingredients. Stir until a shaggy dough forms.

Gradually add the softened butter, mixing until fully incorporated.

Knead the dough on a floured surface or in a stand mixer for about 10 minutes.

Place the dough in a greased bowl and cover with plastic wrap. Let it rise in a warm place until doubled, about 1-2 hours.

Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place on a lined baking sheet.

Cover and let rise for another 30-45 minutes.

Preheat the oven to 375°F (190°C). Brush rolls with egg wash.

Bake for 15-20 minutes or until golden brown.

Remove from oven and cool on a rack.