Dissolve yeast and 1 Tbsp sugar in lukewarm milk.
Combine scalded milk, butter, 1/3 c sugar, and salt in bowl of Kitchen Aid stand mixer, mix well with balloon whisk attachment. Let stand to cool 10 minutes.
Whisk in eggs and yeast mixture. Replace balloon whisk attachment with dough hook attachment. With mixer on low speed, add one cup of flour at a time, until dough starts to pull away from the bowl. Remove dough hook attachment and cover bowl with warm, damp dish towel. Allow mixture to rise until doubled in bulk. This generally takes about 1 hour.
On non-stick baking sheet, brush 2 Tbsp butter covering surface. Shape dough into 24 rolls, and evenly distribute on the baking sheet. Cover with warm damp dish towel. Allow rolls to rise until doubled in size. Again, this generally takes about an hour.
Bake at 375F for 15 minutes. Brush tops of rolls with melted butter just after removing from the oven. Allow to cool. Can be stored at room temperature for up to 3 days, or frozen for up to 3 months.***