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Generously spray a 12-cup muffin tin with cooking spray. Set aside.
Combine flour, salt, yeast, and sugar in a medium-large bowl. Stir well to combine. Set aside.
Place butter in a medium-size microwave-safe bowl and cook on high power for 40-60 seconds or until melted. Stir in the milk then add the egg and yolks and stir well. Add the hot water and stir to combine.
Make a well in the center of the flour mixture. Add the egg/milk and stir, from the bottom up, until all of the flour is incorporated. The dough will be thick. Cover with plastic wrap or a plate and set the bowl in a warm place (see Café Tips above in the post for how to create a warm, cozy rising spot) for 1 1/2-2 hours or until dough is doubled in size.
Sprinkle 1/4 cup of flour onto a work surface. Scrape the dough onto the floured surface. Turn the dough with a dough scraper or spatula until it’s thoroughly coated with flour (You may need a bit more flour). Divide the dough into 12 equal portions, each one about 3 ounces (or 82g). (I like to use a kitchen scale for this but you can just eyeball it.) Roll each ball of dough to coat with flour.
Roll each portion of the dough in a little of the flour to coat. Holding a piece of dough in one hand, tuck the edges under, rotating the dough so that all the edges get tucked under and the top has formed a smooth round ball. (If the dough feels sticky while shaping the rolls, just roll it in a little more flour.) Turn the ball of dough over and pinch the tucked edges together (see picture above in the post). Place the dough in one of the prepared muffin cups. Repeat with all of the dough portions.
Cover rolls with a clean kitchen towel and allow to rise for 30-45 minutes in a warm area. They should start to puff up but won’t be doubled in size this time. Preheat the oven to 375˚F.
Combine the egg and 1 teaspoon of water. Brush rolls all over with egg wash, being careful not to let it drip onto the pan.
Place the rolls in the oven and bake for 18-25 minutes or until medium golden brown. Transfer rolls to a cooling rack or serve warm. (When completely cooled rolls can be transferred to an airtight container or can be frozen. Warm in the oven for a few minutes before serving.)