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1
Stir together yeast, sugar, and warm water in a warmed small bowl until sugar is dissolved, then let stand until foamy, about 10 minutes.
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2
Meanwhile, whisk together whole egg, yolks, and honey in a bowl.
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3
Mix together 2 1/2 cups flour and sea salt in warmed bowl of electric mixer fitted with paddle attachment.
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4
Add dissolved yeast, beating until combined well, then add butter 1 piece at a time, beating well after each addition.
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5
Beat in eggs with honey, then continue to beat dough until it forms a ball, adding more flour 1 teaspoon at a time if dough is too sticky.
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6
Change mixer attachment to dough hook and knead dough until smooth and elastic but still soft, 8 to 10 minutes.
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7
Form dough into a ball.
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8
Sprinkle a warmed large bowl with some flour and add dough.
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9
Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, 1 1/2 to 2 hours.
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10
Punch down dough and knead several times to release air.
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11
Divide dough into 12 pieces, then form each into a 1 1/2-inch ball and flatten slightly.
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12
Arrange about 2 inches apart in a buttered large shallow (1-inch-deep) baking pan.
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13
Cover with a kitchen towel and let rise in a warm place until about 2 1/2 inches in diameter, about 1 1/2 hours.
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14
Preheat oven to 450F.
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15
Brush rolls lightly with egg white and bake in middle of oven until golden brown, about 15 minutes.
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16
Cool in pan on a rack 5 minutes.
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17
Split rolls horizontally and fill with gelato.
