1 1/2 Teaspoon salt
1/2 Cup powdered milk
1 packet active dry yeast
1 1/2 Cup plus 2 tablespoons warm water
1/2 Cup sugar
2 Tablespoons unsalted butter, melted
3 egg yolks
Cooking spray or vegetable oil, for coating the pan
In a bowl, mix the flour, salt, and powdered milk together. Set aside. Meanwhile, in another bowl mix the yeast with 1 ½ cups of the warm water. Make sure that the yeast is active, meaning bubbles should be visible. Add the sugar and give it a stir. In a small bowl, mix the melted butter with 2 egg yolks. Now, mix both the yeast mixture and the butter mixture together. Slowly mix the wet and dry ingredients together until it becomes a dough. Knead the dough and form a ball. Put the dough in a bowl and cover it with a kitchen cloth. Leave it for 2 hours until the dough doubles its size. (An alternative is put the dough in a 180-degree oven for 30-40 minutes.) Preheat the oven to 375 degrees. Knead the dough again for about 5 minutes. Form a log and slice it into the desired size. Coat a baking sheet with cooking spray or vegetable oil and arrange the rolls on the pan. Beat the remaining yolk and water together in a bowl to form an egg wash. Brush the egg wash on top of the rolls. Bake until the tops turn golden brown, about 20 minutes.