In a small saucepan, add the milk and butter and warm it just enough until the butter melts (use a candy thermometer to make sure the mixture reaches 120 degrees.)

In the bowl of a standing mixer fitted with a dough hook, add the warm butter and milk mixture and sprinkle the yeast over the top. Let it sit for 5 minutes. If your milk/butter mixture is too hot it will kill the yeast and if it's too cold it won't activate the yeast. If you don't have a thermometer just make sure it's nice and warm and not scorching hot.

Give the yeast mixture a quick mix then add the flour, sugar, egg yolk and salt and mix on low just until the flour is incorporated. Then increase the speed to medium high and knead dough for about 5 - 7 minutes or until you have a smooth dough.

Lightly grease a bowl with some oil and set aside.

Form dough into a ball and place it seam side down in the oiled bowl making sure to brush a little oil on top and the sides so it doesn’t form a crust. Cover the bowl with plastic wrap and place it somewhere warm for about an hour or until it has almost doubled in size.

Lightly grease a 9X13” baking dish with either butter or cooking spray and set aside.

Dump the dough onto a lightly floured surface and deflate it. Cut the dough into 12 equal pieces.

Take each piece of dough and shape it into a ball. Place the ball seam side down in the greased baking dish

Once you have all the rolls in the baking dish, cover them with a lint free kitchen towel and let them sit in a nice warm place for about an hour.

Preheat the oven to 375 degrees

Once the rolls have risen, bake them for about 20 to 25 minutes or until golden brown. Using a pastry brush, brush the rolls with melted butter right when they come out of the oven. Enjoy!