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.

To the yeast mixture, add the flour, sugar, egg yolks and salt and mix with the speed on low just until the flour is incorporated.

Increase the speed to medium high and knead the dough for about 5 to 7 minutes or until it is nice and smooth and pulls away from the sides of the bowl.

Lightly grease a bowl with some olive oil and set aside.

Once the dough is nice and smooth, form into a ball and place it seam side down in the oiled bowl and grease the top and sides of the dough with a little oil as well. Cover the bowl with plastic wrap and place it somewhere warm for about an hour or until it has almost doubled in size.

Grease a muffin tin and set aside.

Cut dough into 36 small pieces.

Shape each piece into a bowl and pull the edges under and place 3 dough balls, smooth side up into each muffin tin. Let set covered for 30 minutes or until dough doubles in size.

Bake for 14-16 minutes in a 375 degree oven or until golden brown. Remove from pan and serve warm. Brush them with melted butter immediately when they come out of the oven and enjoy!

Note- no mixer needed, iam currently without any mixer still, and just used my hands. I also didn’t cut 36 of my dough, I pinched some off and made small balls worked out just line. My dough sat out for a good 2-4 hrs and another 2 hrs in the muffin pan. I start my dough around 11 am or noon, to make sure it’s going to raise.... be time I put these in the oven (see pictures) they was about to raise out the muffin pan.