Mix the flour, yeast, sugar and salt in a medium bowl.
Add egg yolks and pour lukewarm milk.
Roughly mix, either with a wooden spoon, a Danish dough whisk to stir.Then add the soft butter. Stir until all the flour (apart from a little that’s clinging to the sides of the bowl) is absorbed into the dough. – I used a spatula to mix the butter into the dough.
Form into a rough ball, cover the bowl with cling wrap, and leave it to rest for 10 minutes.
Pour a little oil onto the worksurface and spread it with your hand to give a light sheen to an area big enough to knead on.
Take the dough out of its bowl and duly knead it for 2 minutes. - As much as you can see in the video how I need, bear in mind that, kneading is very personal: so it’s okay to use your own different styles.
Cover the dough with cling wrap and cover with the bowl, or return it to its bowl, cover it again, and leave for 15 minutes. Repeat this process twice (at 15 minutes intervals) but kneading for a 1 minute thereafter, and after the third 1 minute knead, form the dough into a ball again, put it back in the bowl, cover and leave to rise for 90 minutes or until it doubles in size.
Line the bottom and sides of a 31cm baking tray with a baking paper (you can grease it slightly with oil or butter for the paper to stick)
Divide the dough into 8 equal balls (use a digital scale for accuracy), place the balls into baking pan and leave to proof for about 50 minutes or until they double in size.
Preheat the oven to 170℃.
Dust the top of the dough balls with flour and bake for 20 to 30 minutes. At 20 minutes you can open the oven to see if the rolls are done and golden brown on top.
Take the rolls out of the tin, and place it on a wire rack to cool before serving.
To keep the rolls fresh for as long as possible, store in an airtight container. Best eat in the first 2 days.
Freeze on the same day if you won’t having all in 2 days.
