In a big mixing bowl, dissolve the yeast within the heat water and let stand for five minutes.
Add sugar, melted butter, heat milk and eggs.
Add the flour and salt and blend till a dough types. Knead the dough for five minutes on a floured floor.
Place the dough in an oiled bowl, cowl with a towel, and go away to rise in a heat place for about an hour.
Preheat oven 425°F (220°C). Grease a baking tray or line with parchment paper.
Roll the dough into small golf ball-sized balls.
Place rolls on ready baking sheet, about 2 inches aside.
Brush the rolls with melted butter and allow them to ferment for an additional Quarter-hour.
Bake the rolls for 12-Quarter-hour, or till golden brown and cooked by.
Brush the rolls with extra melted butter as quickly as they arrive out of the oven.
Serve the rolls heat, with extra butter on the aspect, if desired
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