Place the milk in a small saucepan and bring it to a simmer. Remove from the stove and place the butter and sugar into the pan. Stir until the butter melts and sugar dissolves. Let the mixture cool down.

Place the warm water and yeast in a small bowl, let it sit until it gets foamy.

In the bowl of an electric stand mixer fitted with a paddle attachment place the milk mixture, eggs, yeast , salt and half the flour. Mix until smooth. Add the remaining flour, mix until combined, when it starts to gather around the mixer paddle stop beating. The dough will be extremely soft and loose.

Flour a clean work surface, remove the dough from the mixing bowl. Knead for 5 minutes Add just enough flour while kneading to make the dough form a very soft, slightly tacky ball. I only used 1/2 cup flour to achieve this.

Oil a large bowl, place the dough in the bowl, turn to coat. Cover and let rise in a warm draft free place until double in size about 60 minutes.

Punch the dough down. Remove the dough from the bowl onto a lightly floured work surface. Shape the dough into balls. Place them on a parchment lined cookie sheet, not touching each other. I was able to get 24 rolls from the batch. Six rows with four balls in each row. Cover them with a towel and let them rise in a warm draft free place until doubled in size and touching each other.

Pre heat your oven to 350 degrees. Bake the rolls for 20 minutes or until golden brown. Remove from the oven and brush with butter.