Mix together milk, 6 Tbs melted butter, sugar, and salt to a bowl.
Add eggs and yeast; mix well.
Add in flour; kneed until cohesive, elastic dough is formed.
Transfer dough to lightly floured work space; kneed dough by hand two to four minutes, until not sticky anymore.
Lightly spritz medium-sized bowl with nonstick cooking spray or oil. Transfer dough to oiled bowl. Lightly coat surface of dough with cooking spray; cover bowl lightly with a damp towel.
Let dough rise in a warm, draft-free location until it doubles in volume (2-3 hours)
Once dough has doubled in size, shape dough into 12-16 equal shaped balls.
Arrange shaped rolls on lightly oiled pans about one inch apart. Spritz the rolls with more oil; cover prepared pans with plastic wrap. If making them the same day: leave out and covered for at least two hours (for a second rise). If making them the next day: refrigerate for up to 24 hours. *If refrigerated take out of the fridge 4-6 hours before you plan on baking them.
When ready to bake, preheat oven to 400°
Remove plastic wrap from room-temperature dough balls. Brush rolls with remaining 2 Tbs melted butter.
Bake for about 10-15 minutes. When rolls turn golden brown, use a food thermometer to check the internal temp. Rolls are done when they reach 190°. Put a foil tent over rolls if this heat has not been reached, but if the rolls are already browning on top.
Let cool for 5-10 minutes; serve warm.