In a large bowl or the bowl of your stand mixer, combine the warm milk, a pinch of sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy. This indicates the yeast is active.

Add the remaining ¼ cup sugar, melted butter, lightly beaten eggs, and salt to the yeast mixture. Stir to combine.

Gradually add 3 ½ cups of the all-purpose flour, mixing on low speed with a dough hook (or with a wooden spoon if mixing by hand) until a shaggy dough forms. Increase the speed to medium and knead for 5-7 minutes, or knead by hand on a lightly floured surface for 8-10 minutes, until the dough is smooth and elastic. If the dough is too sticky, add the remaining ½ cup of flour, a tablespoon at a time, until it pulls away from the sides of the bowl but is still slightly tacky.

Lightly grease a clean large bowl with oil or cooking spray. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1 to 1 ½ hours, or until doubled in size.

Gently punch down the risen dough. Turn it out onto a lightly floured surface. Divide the dough into 12-16 equal portions. For classic round rolls, shape each portion into a ball. For cloverleaf rolls, divide each portion into three equal pieces, roll them into balls, and place three balls into each cup of a greased 12-cup muffin tin.

Cover the shaped rolls loosely with plastic wrap or a damp towel and let them rise again in a warm place for another 30-45 minutes, or until nearly doubled.

Preheat your oven to 375°F (190°C) about 15 minutes before the second rise is complete. Bake the rolls for 15-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.

Remove the rolls from the oven and immediately brush the tops with the 1 tablespoon of melted butter. Let them cool slightly on a wire rack before serving.