Warm the milk and water gently until just warm to the touch.

Combine a portion of the warm liquid with the yeast and let it sit until it becomes bubbly and activated.

In a large bowl, mix the remaining liquid with melted butter, salt, and sugar until dissolved.

Add the eggs and the activated yeast mixture, stirring until combined.

Gradually incorporate the flour until a soft dough forms, mixing until it becomes too stiff to stir and then finishing by hand if needed.

Transfer the dough to a floured surface and knead until smooth and elastic.

Place the dough in a greased bowl, cover, and allow it to rise until doubled in size.

Punch down the dough and roll it out to about half-inch thickness.

Cut into rounds, brush with butter, and fold each piece in half, lightly pinching the edge.

Arrange the rolls in greased baking pans, cover, and let them rise again until puffy and doubled.

Bake until golden brown, then remove from the oven and brush with more melted butter before serving.