1 cup water
2 tbsp butter
1 tbsp white sugar
1 1/2 tsp salt
3 tsp yeast
5 1/2 cups unbleached white flour
1 egg yolk
1 tbsp water
Combine milk, 1 cup water, butter, sugar and salt in a saucepan. Bring to a boil, and then remove from heat. Pour liquid into bowl of mixer. Let cool 5 minutes. Add ice cubes, 1 at a time, allowing each to melt until liquid is still hot but cool enough that you can hold your finger in without feeling burned. If it’s too hot it will kill the yeast.
Add yeast and stir. Allow yeast to proof for 10 minutes, until foamy.
Add 4 cups of flour. Mix until combined. Add more flour, ½ cup at a time, until dough forms a ball and cleans the sides of the bowl. Mix for 2 more minutes.
Place dough in a separate, well oiled bowl. Turn dough to coat all sides. Cover bowl with a clean damp towel, or plastic sprayed with oil. Allow dough to rise until double (30 min-1 hour); this will vary depending on the temperature of your kitchen.
Punch down dough; divide into 12 portions. Make tight balls, pinching at the bottom. Place on baking sheet. Allow to rest for 2 minutes. Flatten each ball using the palm of your hand. Cover with towel or plastic, and allow to rise until double (about 30 min).
Heat oven to 400F. Mix egg yolk with 1 tbsp water and brush over tops of rolls. Bake for 15-20 minutes; until nicely browned.
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