In a small saucepan, pour in the milk and bring it to just under a simmer. The milk will be ready when there are small bubbles around the edges, not simmering and not boiling. This will happen quickly so don't leave the milk alone.

Once the bubbles come to the edges, remove the pot from heat and stir in the sugar, butter, and kosher salt. Let the milk mixture cool until just warm, no cooler than 110 degrees F to 115 degrees F (43 degrees C to 48 degrees C).

Once the milk mixture has cooled to temperature, pour it into your stand mixer's bowl and add the yeast. Stir gently and let the yeast bloom for 10 minutes until foamy.

Add in eggs and two cups of flour to the bowl, and stir together with your dough hook attachment on low speed.

Beat in remaining flour gradually on medium-low speed, about ½ cup at a time. The dough should cling together, not sticking to the bowl. If it is sticking to the bowl (this can happen if you are in a tropical climate, or if it's humid and/or rainy in your environment), add more flour a tablespoon at a time until the dough is no longer sticking to the bowl.

Let the dough knead for 7 minutes, until the dough is soft, smooth, and springs up when you poke it.

Oil a large bowl and place the dough into it. Brush the top of the dough with more oil then cover with plastic wrap, let rise in a warm place for 1 hour or until it's doubled in size.

When the dough has risen, punch it down to let the air out. Divide the dough into balls, about ¼ cup size. Place each roll into a buttered 9x13-inch oven-safe baking pan. you should have 20 rolls. Cover with a clean tea towel or plastic wrap and let rise again for 1 hour or until doubled in size.

While the dough is on its second rise, preheat the oven to 375 degrees F (190 degrees C).

Take plastic wrap off the baking dish and bake the rolls for 20 to 23 minutes, or until golden brown on top.

Brush tops of rolls with butter and serve warm.