Proof the yeast: Pour the warm milk, active dry yeast, and sprinkle some sugar in a bowl if you’re using a stand mixer you can use the bowl. Let it sit for about 5 minutes or until it foams up.
Mix the dry ingredients; flour, sugar, and salt. Set aside.
Add the softened butter, eggs to the yeast and use a paddle hook/dough hook of the stand mixer and mix, if you’re using your hand whisk.
Add the flour mixture to the yeast mixture and mix on low, use your hand if you’re that’s what you’re using.
If you’re using a mixer continue to use the dough hook to knead for about 5-7 minutes until the dough is smooth and elastic. If the dough is sticky sprinkle a little bit f flour at a time.
Grease the mixer bowl with oil and rub some oil over the dough cover the bowl with a kitchen towel and put in a warm place to doubled about 1 hour depending on how warm the place is. Tip: I usually warm my oven for about a minute before starting the process then put the dough inside the oven to make it rise faster.
Grease a baking sheet with oil and set aside.
Place the dough on work to surface and knead for a few seconds and cut the dough into balls, mine was 12 you can get more or lower depending on the size. Form balls tuck in the excess part underneath and place in a greased baking sheet.
Cover with a kitchen towel and let it rise again for 30 minutes. Preheat the oven to 375 degrees F during the last 15 minutes. Brush with egg wash (an egg with about a tablespoon of water) and bake for 15-17 minutes. Tip: To get the deep golden brown, brush the egg wash before you let it rise the second time then brush the egg wash before baking.
Brush with melted butter and serve warm.