Mix the 4 tbsp of warm water with the 1 tsp of sugar and once the sugar is dissolved, add the yeast. Set aside for about 5-10 minutes or until the yeast has bubbled up.
While the yeast proves, mix the flour, salt, eggs, and butter together in a large bowl or in a bowl of a stand mixer. Add the yeast and mix. Add the milk little by little while kneading the dough. Once all the milk has been added, knead the dough for 5-10 minutes. The dough will start out quite wet but will eventually become elastic and smooth. We recommend using a stand mixer but this can be done by hand as well.
Once the dough is smooth, cover the dough with a towel and let it rise for at least an hour or at least doubled in size.
Fold the dough inwardly until all the air is knocked out from the dough. Roll out the dough into a 2-inch diameter log. Cut the log into 24 evenly sized pieces. Roll each piece into a ball and place on a parchment lined baking sheet, leaving about ΒΌ-inch of room between each piece. Cover the balls and let them rest for about an hour or until they are at least doubled in size.
About 15-20 minutes before the dough is done proofing, preheat the oven to 425 F.
Bake the buns for 15-20 minutes or until the tops are golden brown. Serve warm with some butter brushed over the tops.