In a medium-sized bowl, combine the milk, the sugar and the yeast. Set aside for five minutes. Mix in two of the eggs.

In the bowl of a stand mixer, combine the flour and salt, mixing until incorporated.

Using the dough hook and with the mixer running on low, add in the heat and egg mixture and mix until a shaggy dough forms. Pour in the melted butter (**minus reserved two tablespoons**) and increase to medium speed, kneading for five minutes.

Cover dough and set aside for about an hour and a half or until double in size.

Turn dough out onto counter and pat into a circle about 12 inches wide. Brush dough with remaining two tablespoons of butter and, using a pizza wheel, cut dough into 12 equal triangles. Starting at the wide end, roll each section of dough in on itself, ending with the tip on the bottom of the roll. Place rolls onto parchment lined baking sheet, cover loosely with plastic wrap and set aside to rise for an hour.

Preheat oven to 350 degrees. Combine remaining egg with one tablespoon of water and brush on the rolls.