In a small bowl, add 1 tablespoon of sugar and the yeast. Pour over the water and leave for yeast to froth for 5 minutes.
In a large mixing bowl, mix together the flour, salt and the remaining tablespoon of sugar. Form a well in the center.
Pour the milk, whisked eggs, melted butter, and yeast mixture into the well. Stir with a spoon until well combined.
Cover bowl with a clean kitchen towel and set aside to proof for 2 hours.
In the meantime, line a deep 9 x 13 inch pan with parchment paper. Be sure to leave overhang so that the rolls are easy to remove once baked.
Once the two hours has passed, remove the towel and use your fist to punch down and deflate the dough.
Dust a work surface (counter top) with flour. Turn out the dough and form into a log about 12-14 inches long.
Use a dough cutter or knife to portion the dough into 12 equal portions.
Roll each portion into a ball, folding the dough into itself on the bottom. This will help to create a smooth, glossy top when baked.
Place the dough balls into the prepared pan. Spray the top lightly with non-stick cooking spray. Lightly cover with plastic wrap. Drape the kitchen towel over top. Set aside to proof for 45 minutes.
In the meantime, preheat the oven to 390 degrees. Once ready, remove the kitchen towel and plastic wrap. Place pan in pre-heated oven and bake for 15 minutes. (Once the bread is golden brown and sounds hollow if tapped with your finger, it's done.)
Remove from oven. Lift the rolls out using the parchment paper. Using a pastry brush, brush the tops with a little bit of butter if desired. This is optional.
Allow rolls to cool for 15-20 minutes. Serve warm or at room temperature.