Whisk the flour, sugar, yeast and salt together in the bowl of a stand mixer.

Add the warm milk, softened butter and eggs, and mix with the dough hook on low speed until the dough comes together, about 2 minutes.

Increase to medium speed and knead 6 to 8 minutes, until the dough is smooth, elastic and pulls cleanly away from the sides of the bowl.

Shape into a ball, place in a lightly oiled bowl, cover and let rise in a warm spot for 1 hour, until doubled in size.

Punch down the dough and divide into 15 equal pieces, rolling each into a tight ball.

Arrange the rolls in a buttered 9x13 inch pan, leaving a little space between each for the second rise.

Cover tightly with plastic wrap and refrigerate overnight, 8 to 12 hours.

The next day, remove from the fridge and let sit at room temperature for 45 minutes to 1 hour, until puffy and nearly doubled again.

Preheat the oven to 350F.

Bake 20 to 22 minutes, until the tops are golden brown and they sound hollow when tapped.

Brush immediately with the melted butter and let cool 5 minutes before pulling apart to serve.