In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until it's frothy.

Once the yeast mixture is ready, add the melted butter, salt, and eggs to the bowl. Mix well using a whisk until fully combined.

Gradually add in the flour, 1 cup at a time, mixing with a wooden spoon or spatula until a dough forms. The dough should be slightly sticky but manageable.

Turn the dough out onto a floured surface. Knead for about 5-7 minutes, adding a little extra flour if necessary until the dough is smooth and elastic.

Place the dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm spot for about 1 hour, or until it has doubled in size.

Once the dough has risen, punch it down to release the air. Divide the dough into 12 equal pieces and shape them into balls.

Arrange the dough balls in the greased 9x13-inch baking pan, making sure they're close together but not touching.

Cover the pan with the kitchen towel again and let the rolls rise for another 30 minutes.

Preheat the oven to 375°F (190°C). Once the rolls have risen, bake them for 15 minutes, or until golden brown.

Remove the rolls from the oven and brush the tops with melted butter. Let them cool slightly before serving.