Combine milk, sugar, yeast, flour, egg yolks, and salt into the bowl of a stand mixer.
Use the paddle attachment to combine all the ingredients. Then switch to the dough hook. Let the dough rest for 10 minutes.
Add in 2 ounces of room temperature butter and mix low until combined.
Increase the speed to medium and work the dough until it pulls away from the side of the bowl. about 5 minutes. You know the dough is done if you can take a small piece and stretch it out and light goes through it without the dough breaking.
Turn the dough out onto a lightly floured counter or board. Form the dough into a ball and place it back in the mixing bowl.
Cover the bowl and give the dough time to double in size. Should be around an hour.
Remove the dough from the bowl and roll it into a log. Cut the log into 16 equal pieces.
Flatten the each piece with your hand. Using a rolling pin or wooden dowel, roll each piece out until they are about ½ inch thick or make are around 3 inches wide.
Place a pat of cold butter in the center of the dough.
Fold the dough in half and seal the edges with your fingers. Repeat with all the dough.
Place onto a greased sheet pan or line the pan with parchment paper. Space the rolls out evenly.
Melt the remaining 1 ounce butter and brush the top of each roll.
Allow the rolls to rise for an additional 30 minutes before baking.
Preheat oven to 400 degrees
Place into sheet pan into the oven and bake for 8 to 10 minutes until browned on top. Rotate the pan half way through for evening browning.
Allow 5-10 mintues to cool before serving.
To keep warm, wrap in a clean kitchen towel.