Warm 1 cup of whole milk to about 110°F. Stir in 1 tablespoon of sugar and sprinkle 2 ¼ teaspoons active dry yeast on top. Let sit 5–10 minutes until foamy.

In a large bowl, whisk the foamy yeast mixture with 2 eggs and 5 tablespoons melted butter.

Add 3 ½ cups flour and 1 teaspoon salt. Stir to form a dough, then knead on a floured surface for 8 minutes until smooth.

Grease a large bowl with 1 tablespoon oil. Add the dough, cover with a towel, and let rise in a warm place for 1 to 1 ½ hours until doubled.

Punch down the dough and divide it into 15 equal pieces. Shape into smooth balls and place in a greased 9×13-inch baking dish.

Cover and let the rolls rise again for 30–40 minutes until puffy.

Preheat oven to 375°F. Bake rolls for 18–20 minutes until golden.

Brush immediately with 2 tablespoons melted butter and serve warm.