Step 1

Combine yeast, 2 tablespoons granulated sugar and warm milk in a large mixing bowl or the bowl of a stand mixer. Gently whisk together to combine. Let sit until foamy, about 5 minutes.

Step 2

Add 2 ½ cups of flour, salt, butter, remaining 2 tablespoons of sugar, egg and egg yolk. Attach the paddle attachment and turn the mixer to the lowest speed and mix until ingredients are incorporated, scraping down the sides of the bowl as necessary. Increase the speed to medium low and continue to mix for 2 minutes.

Step 3

Change the attachment to the dough hook, add ½ cup flour and incorporate the flour at the lowest speed, increasing to medium low when the flour is mostly incorporated, mixing for a total of 2 minutes.

Step 4

And another ½ cup flour and repeat, mixing at medium speed for another 2 minutes until a ball of dough is formed. Add additional flour as necessary, a couple tablespoons at a time.The dough should be sticky and soft and pulling away from the edge of the bowl but still sticking to the bottom of the bowl. The rule of thumb with bread and rolls is to add the LEAST amount of flour possible and still be able to handle the dough. Flour your hands or lightly grease if necessary.

Step 5

Transfer the dough to a lightly greased bowl (I simply sprayed with nonstick cooking spray) and cover with a towel or plastic wrap. Let rise at room temperature in a draft free space until doubled in size, about 45 to 90 minutes.

Step 6

Remove the towel or plastic wrap and punch the dough down gently.

Step 7

Divide your dough in half and transfer to a very lightly floured surface.We want to add very minimal flour to the rolls.

Step 8

Roll or pat out the dough into a rectangle measuring approximately 8” x 12” (a piece of printer paper is 81/2 x 11 so I use that as a guide.).

Step 9

Brush the dough all over with 2 tablespoons of the softened butter, a light coating, much like you would do for cinnamon rolls. I like to use softened instead of melted butter so it makes less of a mess. If you have a hard time brushing on your butter, it’s likely not quite soft enough so put it in the microwave for a couple of seconds until it’s so soft it’s almost melting.

Step 10

Cut the dough in half lengthwise so you have two 4" x 12" rectangles. Fold one rectangle lengthwise so it almost meets the other edge but not quite. You want about 1/2" of the other edge showing. The rectangle should now be roughly 2 1/4" x 12". Repeat with the other rectangle.

Step 11

Cut each of the rectangles in half and then in half again so you have (3" pieces, Repeat for the other rectangle (you’ll now have 8 rolls cut).

Step 12

Turn the rolls over and place the rolls with the folded side down in a lightly greased 9 x 13 inch baking dish, four in a row, with the longer sides matching the longer side of the baking dish. (Refer to video or post above if needed.)

Step 13

Repeat the entire process with the second half of the dough. You should have 16 rolls in all.

Step 14

Cover the baking dish with plastic wrap or a light towel and let the rolls rise until not quite doubled in size but nice and puffy, about 45 minutes to 1 hour. As you see the rolls getting close to ready, preheat the oven to 350°F.

Step 15

Remove the towel or plastic wrap and bake the rolls for 20 to 25 minutes, until they're golden brown and feel set.

Step 16

Remove them from the oven, and brush with the remaining softened butter. Pull them apart to serve.