Rise dry active yeast in white sugar and warm milk. Make sure milk is around 105 °F.
Beat 3 eggs and softened butter until smooth and blended.
Add flour, salt, and warm yeast milk. Knead until dough is smooth, soft and gluten has been broken. Takes about 10-15 minutes in a stand mixer.
Cover dough and let rise in a warm place for 1 hour.
Punch down and cut into 16 pieces for individual rolls or 8 pieces for bread bowls. Knead each piece and lay them out on a baking sheet. Cover again and let rise in a warm place for 1 hour.
In a small bowl, whisk up last egg and 1 tbsp. water. Brush mixture over each roll.
Bake rolls at 375 °F for 16 minutes. If two sheets are in the oven, rotate them in the oven halfway through baking for a more even brown.
Take out of oven and off of the hot baking sheet immediately. Let cool on wire rack.