"Start by combining whole milk and water. Heat up (95-98F) and add instant yeast. Whisk together. Let sit at room temperature for 10 minutes.In the bowl of a stand mixer, combine all the dry ingredients and whisk together. Using the dough hook attachment, mix on low speed and mix in the milk/yeast mixture along with the egg and egg yolk. Continue to mix until smooth and add in softened unsalted butter 1 Tbsp at a time. Mix until thoroughly combined. Shape dough into a ball and place in a greased bowl covered with greased plastic wrap and let rise at room temperature for 60 minutes.Punch the dough down, dump onto a lightly floured surface. Divide into 10-12 even pieces. Shape into a ball and cover with a damp towel and let rest for 10 minutes. Roll dough balls into 6” long cylinders and place on a parchment lined baking sheet and cover with an inverted baking sheet.Brush each cylinder with egg wash. Set in a 375F oven for 15-20 minutes. Remove and brush with melted butter. "