In a small bowl, mix 2 teaspoons of sugar with 2¼ teaspoons of active dry yeast. Add ½ cup of lukewarm milk and stir gently. Allow the mixture to sit undisturbed for 5 minutes until it becomes frothy.

In a large mixing bowl, whisk together 4 cups of all-purpose flour, 1 teaspoon of salt, and the remaining 2 teaspoons of sugar. Create a well in the center and pour in the proofed yeast mixture, along with ¼ cup of melted unsalted butter and 2 large eggs. Stir until fully combined.

Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm spot for 2 hours until the dough doubles in size.

Gently punch down the dough to release excess air and prepare it for shaping.

Lightly flour a surface, turn the dough onto it, and divide it into 12 equal pieces. Shape each piece into a smooth ball.

Place the dough balls into a greased 9x13-inch baking dish, cover lightly, and let them rise for an additional 45 minutes.

Preheat the oven to 375°F. Once the rolls have puffed up, bake for around 15 minutes until golden brown.

Remove from oven and brush tops with melted butter. Serve warm.