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Slightly warm the cream and milk. It should not be hot. Pour it into the bowl of a stand mixer.
Whisk in the sugar and yeast and set aside for a few minutes until the yeast begins to activate.
Add the yolks, flour(s) and salt — mixing by hand at first and then switching to the dough hook. Mix with the dough hook for 5-ish minutes until the dough is soft and passes the window pane test.
Cover and let this dough rise for 8 hours in the fridge. Or, if you don’t have time, 1 hour at room temperature.
When ready to shape, divide the dough into 16 equal pieces and roll them into uniform balls by scraping them across the counter. Place them seam side down in a butter coated, No.12 Cast Iron Skillet — leaving space for them to expand.
Cover and let rest at room temperature for an hour until doubled in size. Meanwhile, preheat your oven to 350°F.
When ready to bake, paint egg wash onto each roll, sprinkle with flakey salt and bake for 30 minutes until golden.
Choose your own adventure: You really can’t go wrong here — add black pepper to the dough, add chopped herbs, sprinkle with cheese before they bake, use the same dough to make cinnamon rolls, brush them with butter when they come out of the oven.