In a small bowl, combine warm milk and sugar, stirring gently until dissolved. Sprinkle active dry yeast over the mixture and let it sit for 5–10 minutes, or until frothy.

In a large mixing bowl, whisk together all-purpose flour and salt. Create a well in the center and add the frothy yeast mixture, melted unsalted butter, and eggs. Mix until a shaggy dough forms, then knead for about 8–10 minutes on a lightly floured surface.

Place the kneaded dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1–1.5 hours, or until it has doubled in size.

Prepare the filling by mixing finely grated carrots, softened cream cheese, chopped chives or green onions, and optional herbs in a bowl until everything is evenly incorporated.

Punch the risen dough down gently, divide it into portions, roll each into a ball, and fill with a spoonful of carrot filling before sealing and placing in a greased baking pan.

Cover the shaped rolls with a towel and let them rise in a warm area for another 30–45 minutes.

Preheat your oven to 350°F (175°C).

Brush the tops of the risen rolls with melted butter and optionally sprinkle sesame or poppy seeds on top. Bake in the oven for 20–25 minutes, or until golden brown and fragrant.

Allow to cool in the pan for a few minutes before transferring to a wire rack. Serve warm or at room temperature.