Scald the milk by bringing it just to a boil and removing from the heat immediately.

Stir in the sugar, salt, and butter. Set aside and allow to cool to lukewarm.

In a large bowl, mix the warm water and yeast. Stir until dissolved.

Stir in the lukewarm milk mixture.

Add the beaten eggs.

Stir in half the flour. Beat until smooth. Add remaining flour gradually, mixing as you go. You may need a bit more or less than the amount called for in the recipe, depending on the humidity and other factors.

Your dough should be elastic and slightly stiff, but not dry.

Turn the dough out onto a floured board and knead until smooth and very elastic. This usually takes 8-10 minutes.

Butter the inside of a large mixing bowl coated in melted butter. Place the dough in the bowl and turn dough over a couple of times to coat it all with the butter.

Cover the bowl and place in a warm place so it can rise.

It will take about 1 hour to double in bulk.

At that time, punch the dough down and turn it out onto a lightly floured board to shape.

Shape and fill as desired. To make dinner rolls, pinch off about 2-3 tablespoons of dough and shape it into a ball. Place each one in a buttered muffin tin or baking pan, barely touching each other. Do not crowd rolls.

Cover the prepared rolls and allow to rise in a warm place until doubled in bulk, about 1 hour.

Rolls should now touch each other. (A little more rising will occur during baking.)

Preheat the oven to 350 degrees F when rolls are about 10 minutes from being ready for baking. Bake 20-25 minutes. They should be browned nicely and smell so good and yeasty!

Brush the tops of the rolls with melted butter immediately when removed from the oven.

Allow rolls to sit for at least 10-15 minutes before eating.