In a small bowl stir together 1/2 cup of the warm milk, sugar, yeast and salt. Let stand for 5 minutes or until foamy and bubbly. Stir in 1/2 cup of the flour. Set aside.
In the bowl of a stand mixer, with the dough hook, beat melted butter, eggs and remaining 1 cup milk. Mix on low speed until combined.
Add the yeast mixture and continue to beat until well combined.
Gradually add in remaining flour and continue mixing until dough pulls away from the side of the bowl. Continue to beat on low speed for 5 minutes to knead dough.
(Dough will be sticky, if it is too sticky then add 1/4 cup flour but no more than that.)
Spray a large bowl with non-stick spray. Place dough in bowl then cover with a clean kitchen towel. Let rise until doubled in size. About 1 to 2 hours depending on how warm your kitchen is.)
Lightly flour a clean kitchen counter and turn out dough onto it. Divide dough in half and shape each half into a ball. Cover and let rest 10 minutes.
Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper or grease with non-stick spray.
Divide dough into 24 pieces (about 2 ounces each if you want to weigh them) and roll each into a ball. Place each dough ball, side by side, in prepared pan. Cover and let rise until double in size (about 30 minutes.)
Bake for 20 minutes or until golden brown. Brush tops of rolls with melted butter. Serve warm and enjoy!