Using a countertop mixer, add all ingredients for the rolls (flour, yeast, sugar, salt, milk, egg yolk and butter).

Mix on low speed for 2 minutes. Increase speed to medium and continue mixing for 3-4 more minutes.

Transfer dough into a large oiled bowl; cover with plastic wrap. Place in a warm (85°F) location for 60-75 minutes, or until dough has almost doubled in size. (Tip: I typically let my dough rise in the oven. The oven light is turned on, but the oven itself is off.)

Using a small bowl, whisk together the melted butter, garlic, Italian seasoning and kosher salt.

Roll dough into a 12” x 12” square. Brush top of dough with melted butter mixture.

Using a pizza cutter, cut the dough into 12 (1” wide) strips.

Stack strips into 2 stacks of 6 strips each, spreading shredded cheese in-between layers.

Cut each stack into (6) 2” pieces.

Turn each stack on its side and place in a greased muffin tin.

Spray tops of dough with baking spray and cover lightly with plastic wrap. Place pan in a warm location for 45-60 minutes, or until dough has risen about 1” over the top of the muffin cups.

Preheat oven to 400°F.

Bake rolls for 14-16 minutes, or until tops are golden brown in color. (Note: Peek at the rolls after about 12-13 minutes. If necessary, lay a piece of foil on top to prevent tops of rolls from burning.)