Add the yeast, 1 tablespoon sugar, and warm water to the bowl of an electric mixer and let rest for 5 minutes to dissolve.

In a large measuring cup or bowl, heat the milk in the microwave for 1 minute until bubbly and hot. Add the rest of the sugar, salt, and melted butter and whisk until dissolved. Let the milk mixture cool until just warm to the touch.

Add the milk mixture to the yeast mixture and whisk in the eggs. Stir in 2 ½ cups of flour and knead for 4 minutes until smooth and pulls away from the bowl. If the dough is sticky, add more flour until it can be easily handled.

Place the dough in a large buttered bowl and cover with plastic wrap. Place in a warm place for 1 hour until doubled.

Punch down the dough and divide it into 4 sections. Form each section into 9 one-inch balls. Spray a 12 cup muffin tin with cooking spray and place 3 balls in each muffin cup. Cover with plastic wrap and place in a warm place until they have doubled, 30 minutes to an hour.

Bake in a preheated oven at 400ºF for 10 minutes until the tops are golden brown. Remove from the oven and brush with melted butter.