Stir the flour, salt, sugar and instant yeast to combine.
Mix the water, melted butter, milk, and eggs in a large measuring cup, then pour into the flour. Stir with a wooden spoon until it comes together and is too stiff to keep stirring.
Add a little flour as needed and knead the dough on a floured surface until it forms a smooth, elastic ball.
Place the dough in a warm area, covered, until it doubles in size, about one hour (if your kitchen is very cold it could take longer).
Line two half sheet pans with parchment paper. Divide the dough into 24 pieces (I weighed each of the rolls to make sure they were 2 oz so that all the rolls would be the same size). Place the rolls 2 inches apart, 12 to a pan, and cover.
Preheat the oven to 400F.
Allow the rolls to rise until almost doubled again, about 30 minutes.
Brush the tops with additional melted butter.
Bake for 12-14 minutes, until golden brown.