• Remove the mixing bowl from the stand mixer, add flour, yeast, and salt. Mix to combine. Create a well in the center of the flour mixture (a small hollow spot in the middle for the wet ingredients to go).
• In a medium bowl, add warm milk, butter, and honey and whisk until butter is melted (milk should be hot enough to melt butter, but not too scalding - should be lukewarm by the time the butter is melted). Add to the well in the dry ingredients. Do not mix yet.
• In another bowl, add egg and egg yolks and beat for 1-2 minutes until mixed well. Add this to liquid ingredients in the bowl.
• Place the mixing bowl onto the stand mixer, add the dough hook attachment, and mix on medium speed for 5-6 minutes - or until elastic and smooth.
• While dough is mixing, add a teaspoon of vegetable oil to a large metal bowl and rub around the inside of the bowl.
• Transfer the dough to the bowl, cover with a tea towel and let rise for 45 minutes.
• While the dough is rising, butter a 9x13 baking dish and set aside.
• Punch down and divide the dough into 3 equal circles. Divide each circle into 5 parts to make 15 equal pieces.
• Roll each piece into a ball making sure to stretch the dough and pinch it underneath to ensure a smooth top.
• Place each ball into the prepared baking dish. Cover with a tea towel and let rise for 1-1.5 hours, or until doubled in size.
• Preheat oven to 350°F. Brush the tops of the rolls with an egg wash and bake for about 20-25 minutes, or until golden brown.

Honey Butter

• While rolls are baking, make honey butter by mixing butter and honey in a small bowl until combined.
• As soon as the rolls come out of the oven, brush the tops with the honey butter and sprinkle with flaky salt.
• Use remaining honey butter to serve the rolls with.