Oaxacan Bread

In a saucepan, heat the butter, milk, sugar, and salt, stirring frequently, until the sugar dissolves and the butter melts.
Cool to lukewarm (about 110°).
In a large bowl, dissolve the yeast in the warm water and stir in the lukewarm milk mixture.
Add 2 cups of the flour and mix to a smooth batter.
Stir in the beaten large egg yolks and the remaining 2 cups of flour.
Add additional flour gradually until the dough holds together, but is still a bit sticky.
Do not knead.
Transfer to a large oiled bowl, and turn to coat with oil.
Cover with a damp kitchen towel and let rise until doubled in size, about 1½ to 2 hours.
With floured hands, punch down dough.
Place on a very lightly floured work surface and knead about 10 times, just enough to make the dough smooth and elastic.
Pat into a ball.
Cover and let stand 15 minutes to relax the dough.
Preheat the oven to 400°.
Grease an insulated baking sheet or line with parchment paper.
Cut the dough into 12 equal pieces, or depending on the size bread you want, cut the dough into equal pieces.
Form each piece into a ball.
Place each ball on the baking sheet and flatten the rolls with the palm of your hand.
Let the rolls rise 20 minutes.
Brush the rolls with the beaten egg to glaze.
Bake 12 to 15 minutes, or until it is browned and sounds hollow when tapped.
Cool on a rack for about 30 minutes.