Heat the milk until lukewarm. Don't overheat the milk, or it will spoil the yeast.2 cups milk/ 480 ml

Mix: Pour the lukewarm milk, active dry yeast, and granulated sugar into a large bowl (or the stand mixer bowl). Add the soft butter and the lightly beaten eggs. Mixwell either with the kneading attachments of the stand mixer or with a handheld mixer fitted with dough hooks.2 tablespoons instant dry yeast + ¼ cup granulated sugar/ 50 g + ⅓ cup unsalted butter/ 80 g + 2 large eggs

If not using a machine, stir well with a wooden spoon until the ingredients are mixed.

Knead: Add the flour and the salt to the bowl and mix with the dough hooks until the dough starts pulling away from the sides of the bowl.6¼ cups all-purpose flour/ 750 g + 2 teaspoons fine sea salt

Let rise: Place the dough in a clean bowl, cover it with a kitchen towel, and let it rise for 1 hour and 30 minutes in a warm place; it should double in size.

Form yeast rolls: Lightly grease the baking sheet. Punch down the dough. Form 24 rolls. Place them on the baking sheet, leaving a little space between them. Cover with a kitchen towel and let rise for another hour.

In the meantime, preheat the oven to 180°C/ 375°F.

Bake: When the rolls have nicely risen, they will come together, touching each other. Bake them for 12 to 14 minutes, until nicely golden.

Brush them immediately with 1 tablespoon of melted (or very soft) butter.

Stir the milk, yeast, and sugar until well mixed. Using a wooden spoon, stir in about half of the flour. Start adding the remaining flour, stirring with the spoon for as long as possible. When the dough becomes too sturdy to stir, turn it on the lightly floured working surface and knead with your hands until the dough is only slightly sticky and still soft.You could add 1 or 2 tablespoons extra flour, if necessary, but the dough should remain soft.