In a small cup, sprinkle the yeast over the warm water.

Allow it to sit until the yeast becomes creamy, which takes about 2 minutes.

Stir until the yeast dissolves.

In a medium bowl, combine the flour, salt, and sugar.

Add the milk, yeast mixture, the 2 eggs, and the butter, and mix until well blended.

Turn the dough out onto a lightly floured work surface and knead for 5 minutes, adding more flour if necessary.

Knead until the dough is smooth and elastic.

The dough will be soft but not sticky.

Divide the dough into 20 equal pieces, each about 1½ inches in diameter.

Shape them into ovals and place them on an ungreased cookie sheet.

Slightly flatten each piece.

Allow them to rise in a warm place (such as an oven turned off) for about 30 minutes or until they have doubled in size.

Preheat the oven to 350°F.

Lightly beat the egg yolk and the 1 teaspoon of water in a small bowl.

Brush this egg wash over the rolls and bake for about 15 minutes or until they are very well browned.

Serve the buns warm, either fresh from the oven or reheated.