Activate the yeast by mixing warm milk and yeast until foamy; replace if it doesn’t foam.

Mix dry ingredients with the yeast mixture and eggs until a rough dough forms.

Knead and add butter gradually, working the dough until smooth and elastic, adding flour only if too sticky.

Let the dough rise in a greased bowl until doubled and airy.

Divide and shape into 12 smooth balls by tucking and rolling gently.

Allow a second rise on a lined baking sheet until the rolls look puffy.

Brush with egg wash and bake at 375°F until golden with hollow-sounding bottoms.

Cool slightly and serve warm for the softest, fluffiest texture.