Heat the milk until lukewarm. Don't overheat the milk or it will spoil the yeast.
Mix: Pour the lukewarm milk, active dry yeast, and granulated sugar into a large bowl (or the stand mixer bowl). Add the soft butter and the lightly beaten eggs. Mixwell either with the kneading attachments of the stand mixer or with a handheld mixer fitted with dough hooks.
If not using a machine, stir well with a wooden spoon until the ingredients are mixed.
Knead: Add the flour and the salt to the bowl and mix with the dough hooks until the dough starts pulling away from the sides of the bowl.
If making the dough without a machine, stir in about half of the flour using a wooden spoon. Start adding the remaining flour, stirring with the spoon for as long as possible. When the dough becomes too sturdy to stir, turn it on the lightly floured working surface and knead with your hands until the dough is only slightly sticky and still soft.
You could add 1 or 2 tablespoons extra flour, if necessary, but keep in mind that the dough should remain soft.
Let rise: Place the dough in a clean bowl, cover with a kitchen towel and let the dough rise for 1 hour and 30 minutes in a warm place, it should double in size.
Form yeast rolls: Lightly grease a large baking tray of about 30x40 cm/12x16 inches. Punch down the dough. Form 24 rolls. Place them on the baking tray leaving a little space between them. Cover with a kitchen towel and let rise for another hour.
In the meantime, preheat the oven to 180 degrees Celsius/ 375 degrees Fahrenheit.
Bake: When the rolls have nicely risen, they will come together, touching each other on the tray. Bake the easy yeast rolls for 12 to 14 minutes, until nicely golden.
Brush them immediately with 1 tablespoon melted (or very soft) butter.