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1
FOR THE YEAST DOUGH: Combine the milk and butter in medium-size saucepan and bring to boil.
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2
Remove from the heat and cool to lukewarm (105 to 115 degrees F.) In a large bowl, stir together the yeast, sugar, and water.
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3
Let stand until foamy, about 5 minutes.
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4
Add the milk mixture, egg and egg yolks, and salt to the yeast mixture and mix well with a wooden spoon.
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5
Stir in 3 1/2 cups of the flour, 1 cup at a time, stirring well after each addition.
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6
Transfer the dough to a floured surface and knead, until smooth and elastic, about 10 minutes, adding as much of the remaining flour as needed to prevent sticking.
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7
Place the dough in a buttered bowl and turn to coat.
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8
Cover with a linen or cotton kitchen towel and let rise in a warm, draft-free spot until doubled in bulk, about 1 1/2 hours.
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9
Punch the dough down and knead very briefly before using.
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10
You must do this whole recipe for yeast dough.
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11
Use the other half for making delicious buns.
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12
FOR THE FILLING: Preheat the oven to 350 degrees F. Butter two large baking sheets.
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13
On a floured surface with a floured rolling pin, roll out 1/2 the dough to an 18 x 12 inch rectangle.
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14
with a sharp knife, cut out twenty-four 3-inch squares.
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15
Place one ham slice on each square of dough.
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16
Place about 1/2 teaspoon of the Parmesan in the middle of each ham square and drizzle with about 1/2 teaspoon melted butter.
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17
Starting at one corner, roll each square into a neat roll.
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Arrange the rolls, seam side down, on the prepared baking sheets, spacing well apart, and brush with the egg wash. Let rise about 20 minutes.
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19
Bake until the rolls are golden brown, about 30 to 40 minutes.
