Add the 1 ½ cups of hot milk, 1 tablespoon of sugar, and yeast to a standing mixer with the hook attachment. Whisk until well combined and let it sit for 4 to 6 minutes until a raft forms on top.
Next, add the remaining sugar, 7 tablespoons of melted butter, and a pinch of coarse salt to the mixture. Turn the mixer on low and gradually add the flour in about 4 batches.
Once combined, add 2 eggs and mix until fully incorporated. You’ll want to knead the dough for 3 to 5 minutes on medium speed until it becomes smooth and elastic.
Cover the bowl with a clean towel and let it rise until it doubles in size, which should take about 60 minutes.
After the dough has risen, punch it down gently to release the air. Now, form 20 small golf ball-sized dough balls.
Cover the rolls with a towel again and let them rise for an additional 30 minutes.
Preheat your oven to 350°F. In a small bowl, whisk together the remaining egg and 2 tablespoons of whole milk until combined. Brush this egg wash over the tops of each roll.
Place the rolls in the oven and bake for 25 to 30 minutes, or until they’re golden brown on top and soft in the middle.
Once done, brush the tops with more melted butter and sprinkle with additional salt if desired. Serve them warm for the best experience.
