Soften yeast in water; let stand 5 minutes.
Scald milk; stir in 1/4 cup butter, the sugar and salt; cool to lukewarm.
Add unbeaten eggs, yeast and flour.
Beat vigorously; cover, and let rise in warm place - 80° F to 85° F about 1 hour.
Stir well, and spoon into greased muffin pan cups, filling about 1/2 full.
Let rise in warm place until doubled about 30 minutes.
Pour 1/2 tsp melted butter over each roll; bake in preheated moderate oven, 375° F for about 20 minutes.
Can be frozen; makes 16 - 2 1/2" rolls.Servings: 1 dozen