Mix yeast, water and ½ tsp sugar in a mixing bowl of a stand mixer and let stand 10 minutes.
Warm milk, butter and salt in the microwave for about 1 minute then set aside to cool.
Crack eggs into a measuring cup then add water to eggs until measurement reaches ½ cup. Set aside.
Combine 2 cups of flour and a ½ cup of sugar in a small bowl then add to yeast mixture. Mix on low until combined, using dough hook attachment. Slowly add eggs, milk, butter and salt while the mixer is on a low speed.
Once dough starts to form, add the remaining flour, half a cup at a time, until mixture starts to pull away from the sides of the bowl. Mix until dough is smooth and elastic, about 5 minutes.
Drizzle a small about of oil in a medium bowl then roll dough to coat in oil. Cover with a towel and let rest in a warm place for 1 to 2 hours, or until dough has doubled in size.
Punch dough down and roll into a ball then divide dough into 72 balls.
Place 3 balls into each space of a muffin tin and cover with a towel. Let rest for 1 hour.
Preheat oven to 350 degrees and bake rolls for 20-25 minutes.
Remove from the oven and brush with melted butter. Enjoy!
One Last Thing
If a recipe calls for using eggs and butter at room temperature then it's imperative to do it! The ingredients will blend more readily and give the dough or batter a better consistency.