Knead the dough. Combine eggs, milk, water, vegetable oil (or melted butter), sugar, salt, flour, and instant yeast in a big bowl. Then knead the dough by hand, with a stand mixer using the dough hook attachment, or with a bread machine set to the "dough" cycle. If the dough seems dry or dense, add a bit more milk. The dough is kneaded enough when you can stretch a small piece thin enough to see light through it without tearing (windowpane test).
The first rise. Shape the dough into a ball and place it in a clean, lightly oiled bowl. Next, cover with plastic wrap or a damp tea towel. Allow to rise in a warm place for 1 hour or until doubled in size.
Divide and shape. Turn the dough out onto a clean surface. Then, divide it into 24 equal pieces using a sharp knife. Next, shape each piece into a ball by pinching the bottoms until the tops are smooth. Spray a 13 x 9 glass baking dish with nonstick spray and place the dough balls inside.
The second rise. Cover the dish with greased plastic wrap and set it in a warm place to rise until they are very puffy, for about 45 minutes. Preheat the oven to 350°F (175°C) towards the end of the rising time.
Bake. Remove the plastic wrap and brush the rolls with 2 tablespoons of melted butter. Bake for 18-20 minutes, until golden brown. Brush with the remaining 1 tablespoon of melted butter while still warm.
Serve. Let the rolls cool for about 20 minutes. Serve directly from the pan or transfer to a serving dish.
Notes
Allow to cool completely and freeze for up to 1 month. Warm in a 200-degree oven for 10 minutes before serving.