In a small saucepan, combine the whole milk and water, heating it over low heat until warm (about 110°F or 43°C). Remove from heat and mix in the unsalted butter until melted. Allow the mixture to cool slightly.

In a large mixing bowl, whisk together 2 cups of flour, yeast, sugar, and salt until combined.

Add the milk mixture and eggs to the dry ingredients. Use a stand mixer with a dough hook or a whisk to mix until combined. Gradually add the remaining flour, one cup at a time, until a sticky dough forms.

If using a stand mixer, knead the dough on medium speed for about 5 minutes. If mixing by hand, turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

Once the dough has risen, punch it down and turn it out onto a floured surface. Divide the dough into 12 equal pieces and shape each piece into a ball.

Place the rolls on a baking sheet lined with parchment paper or greased. Cover them again with a kitchen towel and let them rise for about 30 minutes, or until they have doubled in size.

Preheat the oven to 375°F (190°C). Bake the rolls for about 15-18 minutes, or until golden brown on top.

Remove the rolls from the oven and brush them with additional melted butter for a glossy finish. Allow to cool slightly before serving.