In a small bowl, combine yeast, warm water, and sugar. Allow the yeast to bubble and foam for 10 minutes.
In a stand mixer or large bowl, cream butter and sugar for 1 minute. Add eggs and milk, mix for 2 more minutes. Add the proofed yeast mixture.
Pour in flour and salt. Mix for 5-7 minutes until the dough starts to come off the sides of the bowl. Add 1-3 Tablespoons of flour if needed.
Cover the bowl and let the dough rise in a warm place until it doubles in size (about 1-2 hours). For a quicker rise, preheat the oven to 200 degrees, turn it off, and place the bowl inside until doubled in size.
Once doubled, roll the dough into small balls (16-20, depending on size preference). Place them on a greased or buttered baking sheet, close together. Brush rolls with softened butter, cover, and let them rise for 1 hour.
Preheat the oven to 350 degrees.
Bake for 14-18 minutes or until golden brown. Brush rolls with remaining melted butter.
Serve warm or store in an air-tight container.