Pour the warm water into a large mixing bowl, then add in 1 tbsp of sugar, and the active yeast. Mix well, and let sit for 5 minutes.
Once the yeast has foamed add the flour, remaining sugar, butter, and salt into the large mixing bowl.
Pour in the warm milk.
Crack open 2 eggs, and add them into the bowl as well.
Mix until everything is combined, and it forms into a nice sticky dough.
Knead the dough on a lightly floured surface for about 10 minutes.
Oil a large bowl, then place the dough into the bowl.
Cover the bowl with a clean cloth or towel, and let it rest for 1 1/2 hours in a warm draft free place.
Knead the dough for 10 minutes.
Divide the dough into 24 equal balls, and roll them up.
Grease, or oil an aluminum bake dish, and place the rolls into the dish.
Put the rolls in a warm draft free place, and let them rise for about 1 hour.
Preheat the oven to 350 F.
Separate 1 egg, discard the yolk, and brush the egg whites on top of the rolls.
Bake the rolls for 20 minutes, or until done.
Remove the rolls from the oven, and brush with desired amount of melted butter.
Serve & enjoy