Add the 1 ½ cups hot milk, 1 tablespoon of sugar, and yeast to a standing mixer with the hook attachment. Whisk with a whisk until combined and let it sit for 4-6 minutes or when a raft forms.
Add the remaining sugar, 7 tablespoons of melted butter, and sea salt. Turn the mixer on low and slowly add the flour in 4 or so batches until combined. Add 2 eggs and then knead for 3-5 minutes.
Cover and let rise until it has doubled in size for 60 minutes. Punch down the dough and form 20 small golf ball-sized dough balls and place 1” apart in a cookie sheet tray.