In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until frothy.

In a large mixing bowl, combine the warm milk, sugar, and softened butter. Stir until the butter is mostly melted.

Add the dissolved yeast mixture to the milk mixture. Mix well.

Beat in the eggs one at a time, then add the salt. Stir until combined.

Gradually add the flour, one cup at a time, mixing with a wooden spoon or dough whisk until a soft dough forms.

Turn the dough out onto a floured surface and knead it for about 5-7 minutes until smooth and elastic.

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

Preheat the oven to 375°F (190°C).

Once the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a ball and place them on a baking sheet lined with parchment paper or greased.

Cover the rolls again and let them rise for another 30 minutes.

Bake in the preheated oven for 15-20 minutes or until golden brown on top.

Remove from the oven and brush with melted butter for extra flavor.

Serve warm, or store in an airtight container for a couple of days.