The beauty of these rolls is in their lightness. My Sicilian friend insists they must be served with almond granita. They need to be made the night before, then left to rise, punched down, left to rise for a further 4 hours, shaped and left to rise once more before baking.
In a large bowl, crumble the yeast into the milk and leave for a few minutes, until bubbly. Add the 2 egg yolks and the rest of the ingredients, along with a pinch of salt.
Mix to a soft dough, adding a little more flour or tepid milk as necessary. Knead on a lightly floured work surface until smooth and springy, about 5 minutes. Return to the bowl, cover with plastic wrap and then a cloth and leave in a warm spot to rise overnight.
Next morning, punch the dough down. Cover again and leave to rise in a warm place for about 4 hours, after which the dough will be very light and puffy. Line 2 baking trays with baking paper — they need to be trays with sides so you can put a cloth over the rising dough without it touching the dough. Punch the dough down again. Form into 9 oval-shaped rolls. Lay them on the trays now, as you won’t be able to move them after they have risen. Leave, covered, until well puffed up.
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