Wish I could give you a recipe for the wonderful Italian setting but anyway these rolls are good anywhere I have had them :o)

Homemade Milk Rolls (Panini Al Latte)

4 cups sifted pour
2 teaspoons salt
5 tablespoons butter
1 1/2 teaspoons powdered yeast
dissolved in 1/4 cup lukeuarm water
1 1/4 cups lukewarm milk
1 beaten egg yolk

Sift flour and salt together. Place in large mixing bowl and cut in butter with pastry blender. Make a hole in center of flour about the size of an orange and pour water and milk in it. Beat with fork, slowly blending flour. When about two-thirds of flour is used, mix with hands. Place dough on floured board. (If dough is too soft add a little flour.) Knead for 5 minutes. Place dough in large deep pan which has been lightly greased with butter, cover pan with damp clean kitchen towel and let it stand in warm place for about 2 hours. Dough should double in volume. Place dough on floured board. Knead for a minute or so. Cut it into pieces about the size of a small egg. Shape dough into rolls by rolling and patting it with palms of hands. Place on greased cookie sheets about 2 inches apart. Brush top with egg yolk. Let stand for 3 to 4 hours. Bake in hot oven at 425ƒ for 15 to 20 minutes. Makes about two dozen rolls.
from The Italian Cookbook-Taglienti-1955