In a small bowl, combine 2 packages active dry yeast with ½ cup lukewarm water (110–115°F). Stir gently and let sit for 5–10 minutes until the mixture becomes foamy.

In a large mixing bowl, combine ¾ cup hot milk, ½ cup softened unsalted butter, ¼ cup granulated sugar, and 1 teaspoon salt. Stir until the butter melts and everything is combined. Let the mixture cool until it feels warm but not hot.

Add 1½ cups all-purpose flour to the milk mixture and beat well by hand or with an electric mixer on low speed for about 1 minute until smooth.

Add the 2 large eggs and the activated yeast mixture, then mix until fully combined.

Gradually stir in the remaining 2¾ to 3¼ cups all-purpose flour (for a total of 4¼ to 4¾ cups flour) a little at a time until a soft dough forms that pulls away from the sides of the bowl.

Turn the dough onto a lightly floured surface and knead for about 8 minutes until the dough becomes smooth, elastic, and no longer sticky.

Place the dough in a lightly greased bowl, turning once to coat the surface. Cover and let rise in a warm place for 1 to 1½ hours, or until the dough doubles in size.

Pinch the edges of each piece of dough underneath to create a smooth top. Roll the dough ball gently on the counter using your hand in an “OK” shape to tighten the surface and place the seam on the bottom.

Place the dough balls seam-side down on a greased baking sheet, brush the tops lightly with melted butter, cover loosely, and let rise for 30–45 minutes until doubled in size.

Bake in a 375°F oven for 12–15 minutes, or until the tops are golden brown.

Remove from the oven and immediately brush the rolls with 2 tablespoons melted butter before serving.