Note that the amount of butter called for is one stick. Consider reserving the butter wrapper to butter the 9x13 the rolls will eventually cook in.

In a medium mixing bowl, mix together the sugar, flour, salt, and yeast.

Warm the milk and butter in a pot on the stove. If you soften the butter in advance, this will happen faster. Then add the eggs, tempering them if needed to avoid curdling the eggs. You do not want or need boiling milkybutter here, in fact you want it to still be pretty cool. Add the wet ingredients to the dry ingredients and mix and then knead, either by hand or with a bread hook in a stand mixer, for 6-9 minutes by hand or to the correct feel with the hook. If the dough seems to dry, add one tablespoon of water and continue kneading. You want a smooth, elastic loaf-like dough feel.

Once the bread has been appropriately kneaded, place in a very lightly oiled bowl, cover with a damp towel, and place in a warm area. Allow the dough to rise until it has about doubled in size. Consider using the oven to proof: place the bowl (prepared just as above) in the top rack of the oven. Add a 9x13 or 10x15 pan to the rack underneath and pour in freshly boiled water. Then close the oven door (consider locking it, even! to keep you from ruining it by derping and turning on the oven) and leave it to proof for 45 minutes to 1 hour. This method will proof the dough faster and better than the counter.

Lightly grease the sides and bottom of a 9x13 glass baking dish with the reserved butter wrapper if you have it or Pam spray if you don't.

Dump the dough out onto a floured surface. Divide the dough in half, then divide again so that you have four even sections of dough. Divide each of these in half again, and then divide each section into three even balls. Shape the rolls by taking a section, making a circle with your thumb and fingers that is smaller than the dough, and use your other hand to gently push the dough through the circle from back to front (from palm towards the outside of the ring). Push until the roll is smooth and shaped into a ball bulging forward out of your hand.

Make six rows of four rolls and put em in the greased pan. Cover the rolls with a damp towel and let rise for 15-20 minutes or up to an hour. The rolls should increase in size by about fifty percent.

During this rise time, preheat the oven to 375 degrees F. Remove the damp towel over the prepared dish and bake for 14-17 minutes or until the rolls are slightly golden brown. The color will be very subtle, so be sure to not overcook.