1. Mix warm milk, sugar, and active dry yeast, then let it sit until foamy.
2. Combine flour and salt in a mixing bowl.
3. Add eggs and the yeast mixture to the flour.
4. Mix until a sticky dough forms.
5. Knead the dough for 10-15 minutes to develop gluten.
6. Gradually add butter in small pieces while kneading.
7. Continue kneading until the dough is smooth and elastic.
8. Cover and let the dough rise at room temperature for 1-2 hours until doubled in size.
9. Punch down the dough and divide it into 12-16 equal pieces.
10. Shape each piece into a smooth, tight ball.
11. Place the rolls on a baking sheet lined with parchment paper.
12. Cover and let them proof for another 30-60 minutes until puffy.
13. Preheat the oven to 350-375°F.
14. Brush the rolls with egg wash for a golden crust.
15. Bake for 15-25 minutes until golden brown.
16. Let them cool slightly before serving.
17. Enjoy fresh and warm, or store at room temperature for 1-2 days.