Pour milk into a small saucepan and bring to a simmer. Remove from the heat, stir in the butter, and let cool. Add the eggs and mix until combined.

In a large mixing bowl or the bowl of a stand mixer, combine flour, sugar, yeast, and salt. Add milk, butter, egg mixture, and warm water to the flour mixture. Use a wooden spoon to stir until the dough comes together into a shaggy mass. Take the mixing bowl to the mixer, attach the dough hook, and knead on a medium-low speed until the dough is smooth and elastic. The dough is ready when it pulls away from the sides of the bowl. If the dough is sticky and sticks to the sides of the bowl, add more flour, one tablespoon at a time, until the dough no longer sticks to the sides of the bowl. This will take approximately 5-7 minutes.

Alternatively, turn the dough onto a lightly floured surface. Knead for about 8–10 minutes, until the dough is smooth and elastic.

Using your hands, shape the dough into a ball. Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm area for 1–1.5 hours, or until it has doubled in size.

Punch down the dough and turn onto a floured board or work surface. Divide it into 12 even pieces and shape each piece into a smooth ball by tucking and pinching the edges underneath to form a plump little bun.

Place the rolls on a greased baking sheet, in a 9x13 pan, or in a cast-iron skillet. Cover the pan with plastic wrap or a damp kitchen towel and let rise again for 30–45 minutes until puffy or almost double in size. When ready, brush the rolls with egg wash (one egg and a teaspoon of water mixed)

Preheat oven to 350°F (180°C). Bake for 20 minutes or until golden brown.

Remove the rolls from the oven, brush them with melted butter, and sprinkle with flaky sea salt (optional). Allow them to cool for a few minutes before serving. Serve warm! Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week