Dinner Rolls

8 oz warm whole milk (100 degrees)
1/3 cup sugar
1 pkg active dry yeast
15 oz all-purpose flour, plus extra for kneading
2 egg yolks
2 1/2 tsp kosher salt
1 stick of butter (6 Tbsp at room temp and 2 Tbsp chilled and cut into 16 small cubes)

Butter a sheet pan and set aside.

Place the milk, sugar, yeast, flour, egg yolks, and salt in a bowl.  Stir and then work with hands to combine.  When well mixed, let dough rest for 15 minutes.

Add 2 oz of the room temp butter and mix dough well.  Work dough until it pulls away from the side of the bowl.

Turn the dough out onto a lightly floured work surface and roll and shape with hands to form a large ball.  Return dough to the bowl, cover with plastic wrap, and set aside in a warm, dry place to rise until doubled in size, about 1 hour.

Remove the dough from the bowl and roll into a 16 x 3" long log.  Use a bench knife to cut the dough into 1 3/4 oz portions, about 16 rolls.  Using your loosely cupped hand, roll each portion on the counter until they tighten into small balls.  Working 1 at a time, use a rolling pin to roll each small ball into a 3" circle or oval.  Use the side of your hand or a small dowel to make an indentation across the middle of the circle.  Place a small pat of chilled butter into the center of the indentation, then fold in half and gently press to seal the edges.  Place the rolls, top-side down onto the prepared sheet pan, spacing them evenly.  Melt the remaining 1 oz butter and brush the tops of the rolls.  Cover with plastic wrap and set aside in a warm, dry place to rise until doubled in size, 30 - 40 minutes.

Preheat the oven to 400 degrees.

Remove the plastic wrap and bake for 8 - 10 minutes.  Rotate the pan halfway through baking.

Remove the pan to a cooling rack and cool for 2 - 3 minutes before serving.