Begin by removing the butter and eggs from the refrigerator to allow them to reach room temperature.

In a large mixing bowl, whisk together the all-purpose flour, rapid-rise yeast, sugar, and salt until well combined.

In a saucepan, melt the butter over low heat, then gradually warm the milk until it feels comfortably warm to the wrist, about 110-115°F.

Pour the warm milk and butter mixture into the bowl of dry ingredients. Mix the ingredients with a spoon or a stand mixer with a dough hook for about 5 minutes until a shaggy dough forms.

Gradually incorporate more flour, as needed, until the dough pulls away from the sides of the bowl but still feels slightly tacky to the touch.

Transfer the dough to an oiled bowl, turning it to coat the surface lightly with oil. Cover the bowl with a clean kitchen towel and place it in a warm spot to rise for about 1 hour, or until it has doubled in volume.

Once the dough has risen, punch it down gently to release air, then divide it into 32 equal pieces.

Arrange the shaped rolls on the prepared baking sheet, spacing them evenly. Cover them loosely with a towel and let rise for an additional 30 minutes.

While the rolls are rising, melt some butter in a small pan and add minced garlic to infuse flavor.

Preheat your oven to 350°F (175°C). Once the rolls have risen, bake for 18-20 minutes or until they turn golden brown.

As soon as the rolls come out of the oven, brush them generously with the warm garlic butter mixture for added flavor.