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Combine warm water and sugar in a large mixing bowl. Add yeast; let stand until foamy, about 10 minutes.Heat milk and 1/2 cup butter to between 100-110 degrees. Add milk mixture, eggs, salt and 1 1/2 cup flour to yeast mixture. Beat 3 minutes with electric mixer; then add 1 1/2-2 cups flour to form a ball. On floured surface knead until dough is smooth and elastic, about 8-10 minutes. Place dough in a greased bowl, turning once to coat. Cover and let rise about 1 hour in warm, draft free area until doubled in size. Punch dough down. Divide into 24 small balls. Grease 3 baking sheets. Roll each ball into a 15 inch rope. Loosely coil each rope into a circle tucking ends under. Cover and let rise in warm area until light and doubled in size. Preheat oven to 350 degrees. Uncover dough. Carefully brush rolls with 1/8 cup melted butter. Make deep thumbprints in center of each roll; fill each with 1 tsp jam. Bake for 10-20 minutes or until golden brown.
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