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1
Place the flour, sugar, yeast, and salt in the bowl of a stand mixer and whisk to combine; set aside.
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2
Melt 8 tablespoons of the butter in a small saucepan over low heat.
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3
Add the milk and heat until the mixture is warm to the touch but not hot (between 105 degrees F and 115 degrees F on an instant-read thermometer), about 1 minute.
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4
Pour over the flour mixture and add the eggs.
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5
Using a stand mixer fitted with a hook attachment, mix on medium-low speed until just combined, about 1 minute.
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6
Increase the speed to medium high and beat until the dough is smooth and elastic, about 10 minutes.
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7
(The dough will be sticky.)
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8
Lightly coat a large bowl with vegetable oil.
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9
Transfer the dough to the bowl, turn to coat in oil, and cover with a damp towel or plastic wrap.
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10
Let rise in a warm place until doubled in size, about 1 hour.
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11
Meanwhile, line a baking sheet with parchment paper; set aside.
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12
Place the dough on a work surface, divide it into 20 pieces (about 2 ounces each), and cover with a piece of oiled plastic wrap.
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13
Working with one piece at a time, form into a small roll by cupping your palm and rolling the dough on the work surface into a round, tight ball.
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14
Place on the prepared baking sheet and repeat with the remaining dough pieces, spacing them 3/4 inch apart.
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15
Cover the rolls with oiled plastic wrap and let rise in a warm place until they are just touching one another and have doubled in size, about 1 hour.
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16
Meanwhile, heat the oven to 350 degrees F and arrange a rack in the middle.
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17
Melt the remaining 2 tablespoons butter and let cool slightly.
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18
Uncover the rolls and brush with all of the butter.
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19
Bake until the bottoms and tops of the rolls are golden brown, rotating halfway through the baking time, about 15 to 20 minutes total.
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20
Let cool 10 minutes on the baking sheet, then serve immediately or transfer to a wire rack to cool completely.
