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1
Combine the flour, yeast, salt, sugar, and butter in a food processor.
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2
Pulse the machine on and off until the butter is cut throughout the flour.
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3
Add the eggs and pulse a few more times.
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4
With the machine running, slowly add 1/2 cup of the milk through the feed tube.
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5
Process for about 30 seconds, adding more milk if necessary, a little at a time, until the mixture forms a ball and is quite sticky to the touch, almost too sticky to handle.
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6
Put the dough in a bowl and cover with plastic wrap; let rise until nearly doubled in bulk, 2 to 3 hours.
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7
Proceed to step 3 or wrap some or all of the dough tightly in plastic wrap and freeze for up to a month.
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8
(Defrost in a covered bowl in the refrigerator or at room temperature.)
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9
When the dough is ready, divide it into 15 to 20 pieces; use lightly buttered or oiled hands to roll each piece into a round ball, pinching the seam closed as well as you can.
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10
Place the balls on a buttered baking sheet or muffin tins.
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11
Cover with plastic wrap or a towel while you preheat the oven to 350F; set a rack in the middle of the oven.
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12
Brush the tops of the rolls with melted butter, then sprinkle with sugar and put in the oven.
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13
Bake for 15 to 20 minutes, until the crust is golden brown and glossy.
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14
Serve hot, warm, or at room temperature, within a day.
