Combine milk, ½ cup butter, sugar and salt in a large mixing bowl, stir until butter melts. Let cool for 5 minutes. Add the eggs, beating well.\
Dissolve yeast in warm water, and stir into the milk mixture. Add flour, beating until smooth. Cover and let rise in a warm place, free from drafts, for 3 hours or until doubled in bulk.
Beat batter with a wooden spoon until blisters form. Spoon batter into greased muffin tins filling 24 muffins 1/3 full. Cover and let rise 20 min or until double in bulk.
Brush top of muffins with melted butter. Bake in a 400º oven for 20-25 min or until light brown.