In a small saucepan, combine milk, water, and butter. Heat over medium-high heat until the mixture reaches 120 degrees F on an instant-read thermometer.
In a large mixing bowl, whisk together sugar, yeast, salt, and 2 cups of flour.
Add milk mixture to the dry ingredients mixture and mix on medium speed for 3-4 minutes.
Add the eggs and mix on high for 2 minutes.
Gradually add flour 1 cup at a time until the mixture forms into a soft, round ball.
KNEAD AND RISE DOUGH:
Turn dough out onto a lightly floured surface and knead for 5-8 minutes, adding more flour until the dough becomes elastic.
Transfer the dough to a large, lightly greased mixing bowl.
Cover with the bowl with plastic wrap and let it rise in a warm place for 90 minutes or until the dough is doubled in size.
PREP PANS:
Spray (2) 9X13-inch baking dishes with non-stick cooking spray.
FORM ROLLS AND SECOND RISE:
Punch down the dough and form the dough into 24 equal-sized rolls.
Place 12 rolls into each baking dish, spacing them to about 2 inches between each dough ball.
Cover and let the rolls rise for 60-90 minutes or until doubled in size.
BAKE ROLLS:
Move the oven racks to the lower-middle and upper-middle positions. Preheat the oven to 375 degrees F.
Bake for 12-15 minutes or until lightly browned, rotating the pans halfway through baking.
TO FINISH:
Brush the rolls with melted salted butter once they come out of the oven. Serve.