Soft and Buttery Homemade Rolls

Combine Dry Ingredients: In a large bowl, whisk together the flour, yeast, sugar, and salt.
Combine Wet Ingredients: In a separate bowl, whisk together the warm milk, olive oil, whole egg, and egg yolk.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, or until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook and knead on medium speed for about 5 minutes. The dough should be slightly tacky but not sticky. If it’s too sticky, add flour 1 tablespoon at a time.
First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Shape the Rolls: Gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface and divide it into 12-16 equal pieces. Shape each piece into a round roll.
Second Rise: Place the shaped rolls in a greased 9×13 inch baking pan. Cover loosely with plastic wrap or a clean kitchen towel and let them rise in a warm place for 30-45 minutes, or until puffy.
Preheat Oven: Preheat your oven to 375°F (190°C).
Bake the Rolls: Bake for 15-20 minutes, or until the rolls are golden brown on top.
Brush with Butter (Optional):