In a large bowl combine; flour, sugar salt and yeast. Stir to combine and make a well in the middle of the dry ingredients.
In a medium sauce pan, add butter, milk and water. Heat until butter is melted and the liquids are hot.
Add egg and egg yolks to a medium bowl. Beat with a whisk. While whisking, slowly pour in a little of the hot liquids to temper the eggs (bring them up in temperature).
Pour the egg mixture into the saucepan with the milk and butter. Stir and slowly pour into the well of the dry ingredients.
Using a rubber spatula, starting from the center and working your way to the outside of the bowl, stir the flour into the egg/milk mixture. Until a shaggy dough forms.
Once completely combined, cover and place in a warm spot to rise for 1-1/2 to 2 hours. Dough should double in size.
When the dough has risen, sprinkle a clean work station with 1/4 cup of flour. Scrap out the dough onto the floured surface. Use a bench scraper to turn the dough and coat in flour.
Then divide the dough into 12 (3 ounce) portions and roll each one into a little flour.
Pinch and tuck the sides underneath to form a tight, smooth ball. Place onto prepared pan and repeat.
Cover with a clean, kitchen towel and allow to rise a second time for 30 minutes. Should puff up but not double in size.
Meanwhile, preheat your oven to 375° and spray a rimmed metal baking sheet with olive oil spray.
Brush tops with egg wash and bake on the middle rack of your preheated oven for 18 to 25 minutes or until golden.