In an electric mixer bowl, mix milk, yeast, sugar, ginger, butter and eggs. Add flour a little at a time until you get a thick batter. Toward the end of adding the flour, change to the dough hook and add remaining flour and salt. Beat until dough is smooth. Use dough hook for another 2 to 3 minutes. Move the dough to an oiled bowl and cover loosely with plastic wrap. Refrigerate 8 to 36 hours. Your dough will double in size. Cut dough into 12-14 equal size pieces. You can make your rolls into any desired shape. I chose to make my rolls into knots. On a floured surface, roll dough into a rope about 12 inches long, take each rope and twist them into a knot, being sure to put ends on the bottom side.

Place knots on parchment-lined baking sheets. Cover with plastic wrap and let rolls rise for 1 to 2 hours, depending on the warmth of your room. Preheat oven to 350°F. Brush tops of rolls with egg wash.

Bake for 13 to 15 minutes or until golden brown. While the rolls are still warm, brush with melted butter.