Sift the flour into a large bowl, add salt and mix.
Yeast (warmed to room temperature) crumble and pour into a mug. Add 1 teaspoon sugar and rub thoroughly with a teaspoon. Pour half a cup of warm milk, add 1 teaspoon flour and mix well. Place the mug in a pot with very hot water and set aside to rise for about 7 minutes until the mixture fills the entire mug.
Pour it into the bowl with flour and start gently stirring with a spoon. Gradually pour the remaining warm milk while constantly stirring with a spoon.
Add sugar, egg and continue stirring the ingredients, then start kneading the dough. Meanwhile, when the dough is already uniform, add melted butter. Knead the dough until elastic, for about 15 minutes (or 10 minutes with a stand mixer paddle).
Set aside to rise in a warm place under a cloth covering for about 1 hour.
After this time, remove the dough onto a flour-dusted work surface and work it a little. Divide into 10 parts and form 10 balls, place on a large baking sheet and gently flatten with your hand. Set aside to rise for about 30 minutes.
Brush the risen rolls with a brush with egg yolk mixed with milk and place in an oven preheated to 210°C. Bake for 15 minutes until golden. Remove from the oven and cool.
