Pour the warm water (about 100°F) into the bowl of a stand mixer. Sprinkle on the yeast and then the sugar and let sit for about 15 minutes until frothy.

Once the yeast is active, add the dry milk, flour, eggs, salt, and butter. Stir on low speed with the paddle attachment until ingredients form a ball.

Switch to the dough hook and knead for 8-10 minutes until the dough is soft, supple, and elastic. It should be tacky but not sticky (it should not stick to your finger when you poke it and should pull away from the sides of the bowl but it may stick to the bottom a little) You may need to add more flour to reach this consistency.

Place the dough in a lightly oiled bowl, rolling to coat it all over. Cover with plastic wrap and allow to rise for 1-2 hours until doubled in size.

Turn out the risen dough and divide it into four equal pieces. Shape each piece into a ball and cover and let rest for 10-15 minutes.

Meanwhile, cut four pieces of parchment paper into roughly 9x13-inch rectangles.

On a sheet of parchment, roll out one ball of dough to about the size of a sheet of paper (8x11 inches) or at least an 8-inch circle.

Cut the rolled dough into eight triangles (like a pizza).

Roll each triangle starting at the wide end and ending at the pointy end. Curve the rolls into a crescent shape and place the roll with the pointy end down on a baking sheet. Repeat with all triangles. Then cover with plastic wrap and allow to rise until almost doubled in size, about 20 minutes.

Meanwhile, preheat the oven to 400°F.

Brush the rolls with melted butter and bake the rolls for 14-18 minutes until golden brown.

Serve with any meal and enjoy.