In a mixer bowl, combine warm milk, 1 tablespoon of sugar, and yeast. Let it sit for a minute until the yeast is foamy, about 5 minutes.
Add melted butter, remaining sugar, and salt to the mixture. Gradually add flour half a cup at a time until the dough forms and is slightly sticky but not sticking to clean fingers.
Knead the dough using a dough hook for 2 minutes in a stand mixer or by hand for 10 minutes. Place the dough in an oiled bowl, cover with plastic wrap, and let it rise in a warm place for about 2 hours or until doubled in size.
Once risen, divide the dough into equal pieces and shape them into balls. Place them on an oiled baking dish or sheet, cover with plastic wrap, and let them rise again for 30-60 minutes until puffed.
Preheat the oven to 375°F (190°C). Bake the rolls for 23-25 minutes until golden brown on top.
Brush the warm rolls with melted butter and sprinkle with kosher salt. Allow them to cool to room temperature before serving.