Add the yeast, 1 tablespoon sugar, and warm water to a bowl and let rest for 5 minutes to dissolve.

Heat the milk in the microwave for 1 minute until bubbly and hot in a large measuring cup or bowl.

Add the rest of the sugar, salt, and melted butter to the milk and whisk until dissolved. Let the milk mixture cool until warm to the touch.

Add the milk mixture to the yeast mixture and whisk in the eggs.

Stir in 2.5 cups of flour and knead for 4 minutes until smooth and pulls away from the bowl. Add more flour if the dough is sticky.

Place the dough in a large buttered bowl and cover with plastic wrap. Let rise in a warm place for 1 hour until doubled.

Punch down the dough and divide it into 4 sections. Form each section into 9 one-inch balls.

Spray a 12 cup muffin tin with cooking spray and place 3 balls in each muffin cup. Cover with plastic wrap and let rise in a warm place until doubled and fills out the muffin cup, about 30 minutes to an hour.

Bake in a preheated oven at 400º for 10 minutes until golden brown. Remove from the oven and brush with melted butter.