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1
Spray a 12-cup muffin tin with nonstick spray and set aside.
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2
Place the milk, sugar, yeast, flour, egg yolks, and salt in the bowl of a stand mixer fitted with the paddle attachment.
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3
Combine on low speed for 1 minute.
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4
Change the paddle attachment to the dough hook and rest the dough for 10 to 15 minutes.
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5
Add 2 ounces of the butter and mix on low speed.
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6
Increase the speed to medium and mix until the dough pulls away from the sides of the bowl and you are able to gently pull the dough into a thin sheet that light will pass through, about 8 minutes.
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7
Turn the dough out onto a lightly floured work surface and roll and shape with your hands to form a large ball.
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8
Return the 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.
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9
Remove the dough from the bowl and roll into a 12 by 12-inch square, about 1/2-inch thick.
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10
Melt the remaining 1/2 ounce butter and brush onto the top of the dough.
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11
Use a pizza cutter to cut the dough into 12 (12 by 1-inch) strips.
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12
Stack the strips into 2 stacks of 6 strips each.
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13
Lay the stacks on their sides and cut each stack into 6 (2-inch) wide pieces.
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14
Lay each piece on its side into a prepared muffin tin cup.
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15
Cover with plastic wrap and set aside in a warm, dry place to rise until doubled in size, 30 to 40 minutes.
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16
Preheat the oven to 400 degrees F.
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17
Remove the plastic wrap and bake until the rolls reach an internal temperature of 200 degrees F, 8 to 10 minutes.
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18
Rotate the pan halfway through baking.
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19
Remove the muffin tin to a cooling rack and cool for 2 to 3 minutes before serving.
