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1
In a large bowl, dissolve the yeast in the warm milk.
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2
Stir in 1 tablespoon of the 1/2 cup sugar and the olive oil.
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3
Set aside until foamy, about 10 minutes.
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4
Whisk the egg yolks into the yeast mixture until well blended.
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5
Whisk in 1 cup of the flour, the rest of the 1/2 cup sugar, and the salt.
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6
Cover with plastic wrap and let stand in a warm place for 1 hour.
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7
Whisk in the remaining flour 1/2 cup at a time, switching to a wooden spoon when necessary, until too stiff to stir.
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8
Turn the dough onto a floured work suface and knead until smooth, about 5 minutes, adding more flour 1 tablespoon at a time as necessary if the dough is sticky.
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9
Place the dough in a lightly oiled bowl and turn the dough to coat it.
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10
Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled, about 1 hour.
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11
Divide the dough into 12 portions, shaping each into a ball.
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12
Place each ball in a muffin cup and let rise in a warm place until doubled, about 1 hour.
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13
Preheat the oven to 375 degrees F. In a small bowl, whisk the egg white and sugar just until the sugar is dissolved.
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14
Set aside.
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15
Bake the rolls for 18 to 20 minutes, or until golden.
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16
Remove from the oven and brush with the egg white mixture while still warm.
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17
Let cool in the pan.
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18
To serve, slice in half and fill with a scoop of sorbetto.
