In the bowl of your stand mixer, add butter, milk, and yeast. Do not stir. Allow to sit for 5 minutes. Add sugar, eggs, salt, and flour to the bowl. Mix on low speed with the paddle attachment for a few seconds until just combined. Stop mixing once combined and allow to sit for 10 minutes.
Switch to dough hook attachment and knead for 10 minutes on medium speed. Cover the dough and allow to rise in a warm place for about 30 minutes, until dough has doubled in size.
Preheat oven to 375. When dough has risen, roll dough into balls. You may have between 12 and 15 depending on the size you make the rolls. Grease a large baking sheet with cooking spray and place dough balls 2 inches apart. (I do this so that they don’t share sides and have to pull them apart later. I just think they look prettier this way. If you don’t care, you can place them in a 9×13 pan instead!) Bake for 13-15 minutes until barely browned. Do not over cook! Store in airtight container or ziplock bag.