Activate the yeast:

• In a small bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until the yeast becomes frothy, indicating it’s activated.

Mix dry ingredients:

• In a large mixing bowl, whisk together the flour, sugar, and salt.

Combine wet ingredients:

• Add the eggs to the yeast mixture and whisk until well combined.

Knead the dough:

• Make a well in the center of the dry ingredients and pour the wet mixture in. Mix the ingredients until the dough begins to come together.
• Gradually add the softened butter, a tablespoon at a time, kneading the dough continuously until it becomes smooth and elastic (this may take about 10 minutes of kneading by hand or 5-7 minutes using a stand mixer with the dough hook).

First rise:

• Form the dough into a ball and place it in a lightly oiled bowl, covering it with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free area for about 1 ½ to 2 hours, or until the dough has doubled in size.

Shape the rolls:

• Once the dough has risen, punch it down to release the air. Divide the dough into 12 equal portions (or more if you want smaller rolls). Shape each piece into a smooth ball and place them on a parchment-lined baking sheet, spaced slightly apart.

Second rise:

• Cover the rolls loosely with plastic wrap or a kitchen towel, and let them rise for another 45 minutes to 1 hour, until puffed up and nearly doubled in size.

Preheat oven:

• Preheat the oven to 350°F (180°C) while the rolls are rising.

Egg wash and bake:

• In a small bowl, whisk together the beaten egg and milk to make the egg wash. Brush the tops of the rolls with the egg wash for a glossy finish.
• Bake the rolls in the preheated oven for 18-20 minutes, or until they turn golden brown and sound hollow when tapped on the bottom.

Cool and serve:

• Let the rolls cool on a wire rack before serving.