Heat water in a small sauce pan over medium-low heat until water reaches 110°F.
Remove water from heat and add in 3 tsp. sugar and yeast. Gently whisk and let sit for 10 minutes. You will notice the yeast begin to foam - this is good!
Meanwhile, heat the milk on the stove in a medium-sized sauce pan until milk is between 105°F-115°F. Milk will only take a few minutes to reach this temperature. Melt the butter in the lukewarm milk.
Add the activated yeast into the milk and stir to combine.
In an extra large bowl (I use an 8QT sized bowl), combine the flour, salt and sugar together.
Pour the yeast/milk mixture into the dry ingredients and stir.
Mix the eggs in last. Dough will be sticky. That's OK!
Fold dough over itself ~8 times by gently lifting and folding the edge of the dough toward the middle. Essentially, you are picking up the dough, lifting it up and folding towards the center. (read more in notes below)
Cover with plastic wrap. Rise for 2 hours.Dough will double in size.
Shape the dough: using lightly floured hands and a lightly floured surface, pull a piece of dough off from the bowl and measure out 75g on a food scale.
Shape into a ~6-inch long strand of dough on a lightly floured surface (like a snake or a rope). Gently tie the dough into a knot. Tuck the ends of the dough or leave the dough as a “tail." Place dough balls on a lined baking sheet*. Continue until dough is gone. (~25 rolls)
Let the dough rise again for 30 minutes, uncovered (this is the final proof).
Preheat oven to 375°F. Bake rolls for 14-15 minutes or until tops of bread rolls are golden brown. If desired, brush the tops with melted butter/honey butter and flaky sea salt while bread is warm.