1. In a small bowl, combine the warm water, yeast, and 2 tsp of the sugar. Let stand until foamy, about 5 minutesº
2. In a small saucepan, warm the milk to between 100º to 110º
3. In a stand mixer fitted with the dough hook, combine 5½ cups of flour, the remaining ⅓ cup sugar, and the kosher salt. Give it a quick stir to mix the ingredients
4. Turn the mixer on low and slowly add the yeast mixture, warmed milk, eggs, and softened butter. Mix until a smooth dough is formed, 4 to 5 minutes. The dough should be slightly sticky but able to pull away from the sides of the bowl. If the dough sticks, add flour 1 tbsp at a time until it reaches desired texture.
5. Transfer the dough to a medium bowl lightly sprayed with cooking spray and cover with plastic wrap. Set in a warm spot until doubled in size, about forty minutes
6. Remove the plastic wrap and lightly punch down the dough to release the air
7. Using a kitchen scale, divide and weigh the dough into 32 pieces. Gently role the dough pieces into balls and place them touching on a sheet pan
8. Loosely cover with plastic wrap and let rise at room temperature for 40 minutes, or until soft and pillowy. They should bounce back a bit if lightly touched.
9. While the dough is rising, preheat the oven to 375º F
10. Remove the plastic wrap, transfer the rolls to the oven, and bake until deep golden brown, about 25 minutes.
11. When the rolls come out of the oven, immediately brush them with the melted butter.