Combine milk and water in a microwave-safe bowl and heat to 115F (46C). Pour into a large mixing bowl, add yeast and 1 teaspoon of sugar and stir well to combine. Let sit until yeast is foamy, 5-10 minutes.

Add remaining sugar, melted butter, eggs, salt, and 2 cups (250g) of bread flour. Stir until well combined.

Gradually stir in remaining flour, adding more as needed. Dough should begin to cling to itself in a ball and pull away from the sides of the bowl when mixing.

Transfer dough to a clean, lightly floured surface. Knead until dough is smooth and elastic, adding additional flour if dough becomes too sticky to manage. (This should take about 10 minutes by hand, or about 5 minutes if using a stand mixer with a dough hook attachment).

Lightly grease a large bowl with oil. Place dough in bowl, turn to coat dough all over with oil, and cover with plastic wrap. Let dough rise in a warm place until doubled in size (about 1-2 hours).

Preheat oven to 375F (190C) (if baking same day). Generously grease a 9×13” dish with 2 Tablespoons of butter. Punch down dough to deflate. Transfer dough to a lightly floured surface and divide into 24 equal portions. Form each portion into a ball, pulling down the sides to create tension on the surface, and place in baking dish. Balls of dough will be barely touching each other.

If baking same day: Cover baking dish with plastic wrap and set in a warm place to rise again until dough has increased 50% in size. Once increased in size, remove plastic wrap and bake in 375F (190C) oven for 22-24 minutes. Rolls will be golden brown on top.

If baking next day: Cover baking dish with plastic wrap and refrigerate overnight. The next day, remove rolls from refrigerator, leave covered and let rest at room temperature while oven preheats to 375F (190C). Remove plastic wrap and bake in 375F (190C) oven for 25-30 minutes. Rolls will be golden brown on top.

After removing from oven, brush tops of rolls with melted butter, if desired, and enjoy.