Add the warm water and yeast to a large mixing bowl. Stir gently and let it stand for about 5 minutes, until the yeast dissolves and becomes slightly foamy.

In a separate bowl, combine the warm milk, softened butter, sugar, and salt. Stir until the butter is mostly incorporated. Let the mixture cool slightly if it feels hot.

Pour the milk mixture into the yeast mixture and whisk in the eggs. Gradually add the flour, mixing until a soft dough forms. If using a stand mixer, knead with the dough hook for about 6–8 minutes. By hand, knead on a lightly floured surface until smooth and elastic.

Place the dough in a lightly greased bowl and turn it once to coat. Cover loosely with a clean kitchen towel and let it rise in a warm, draft-free spot for about 1–1½ hours, or until doubled in size. Immaculate Bites

Punch down the risen dough and divide it into two equal portions. Roll each portion into a circle about 12 inches wide. Cut each circle into 8 triangular wedges. Starting at the wide end, roll each wedge toward the pointed end, then gently curve the roll into a crescent shape.

Arrange the shaped rolls on parchment-lined baking sheets, leaving space between them. Cover loosely and let them rise for about 25–30 minutes, until noticeably puffy. Meanwhile, preheat the oven to 400°F.

Brush the tops with melted butter and bake for 12–14 minutes, or until the rolls are puffed and golden brown. Transfer to a wire rack and brush with a little more melted butter while warm, if desired. Serve immediately.