Place milk in a small saucepan and bring to a simmer. Remove from heat, stir in butter and sugar, let cool. (I poured mixture in 2 separate bowls to speed up process.)

Using a stand-up mixer, pour warm water to mixing bowl and add yeast. Stir and let sit until foamy, about 5 minutes.

Combine milk mixture, eggs, salt and 1/2 of the flour to the mixing bowl with yeast and water mixture. Use the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time and stir until a smooth ball forms.

Remove ball from bowl and knead by hand on a floured surface about 5 minutes.

Place dough in greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.

On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined sheet pan. Cover and let rise until doubled in size, about 30-40 minutes.

Preheat oven 350°F.

Bake for about 20 minutes or until golden brown.

Remove from oven and brush with melted butter before serving.