Blend all dry ingredients in the bowl of a stand mixer using a handheld whisk. With the paddle attachment OR the dough hook, begin mixing on low speed and slowly pour milk into dry ingredients, followed by lightly beaten eggs. Add softened or melted butter, a little at a time, until all is incorporated.

Increase speed to medium high and beat for about 5 minutes (set a timer and walk away).

Remove dough hook or paddle attachment and scrape dough into a rough ball in center of bowl (or dump into another bowl). Cover with plastic wrap and set in a warm, draft-free area until doubled or tripled in volume, roughly 2 hours.

Place bowl in refrigerator and allow dough to chill for at least 6 hours, or up to 3 days.

Remove dough from the refrigerator and knead briefly on very well floured surface, just to create a cohesive, smooth ball. At this point, either divide the dough in half and wrap the other half in plastic wrap for another use, or use the entire batch of dough to make two pans of rolls or larger rolls.

Divide dough into small portions (each portion should weigh about 1.5-2 ounces each) and roll each into a ball. Place into greased or buttered baking dish (9 by 13-inch).

Cover with plastic wrap and let rise in warm, draft-free area for about an hour, or until doubled in size. Depending on temperature, it could take longer than an hour.

Preheat oven to 350 degrees.

When rolls have fully risen, brush with melted butter and bake for 22-25 minutes or until rolls are golden brown and spring back when lightly touched. Brush again with the rest of the melted butter.