Begin by warming the milk in a small saucepan over low heat until it feels warm to the touch. Pour the warm milk into a mixing bowl and stir in the granulated sugar and yeast. Allow this mixture to sit for about 5 to 10 minutes until it becomes frothy, indicating that the yeast is active.

In a separate bowl, combine the flour and salt, mixing them well. Gradually add the flour mixture to the yeast mixture, stirring until the ingredients come together. Add the melted butter and beaten eggs, continuing to stir until a soft dough forms.

Knead the dough on a lightly floured surface for about 5 to 8 minutes, until it is smooth and elastic. If using, gently fold in the fresh herbs at this stage. Shape the dough into a ball and place it in a greased bowl, covering it with a kitchen towel. Let it rise for 1 hour in a warm place, or until it has doubled in size.

Once the dough has risen, punch it down gently to release the air. Divide it into 12 equal pieces. Roll each piece into a smooth ball, then place them on a parchment-lined baking sheet, spacing them about an inch apart.

Cover the rolls again with the kitchen towel and let them rise for another 30 minutes. During this time, preheat your oven to 375°F (190°C).

Bake the rolls in the preheated oven for 20 to 25 minutes, or until they are golden brown on top and sound hollow when tapped. If you like, brush the tops with melted butter as soon as they come out of the oven for an added sheen and flavor.