Brush the inside a large bowl with 1 tablespoon oil; set aside.
In a small bowl, combine water, yogurt, 3 tablespoons oil and egg yolk.
In a food processor fitted with the metal blade, process flour, sugar and yeast just until combined, about 2 seconds.
With processor running, slowly add water/yogurt mixture and process just until no dry flour remains, 10-15 seconds. Now, set the timer and leave the dough alone for 10 minutes.
After 10 minutes, add salt to the dough and process 30-60 seconds until dough forms a sticky but satiny ball that just begins to clear the sides of the bowl.
Place the dough on a lightly floured work surface and knead about 2 minutes or until smooth.
Shape the dough into a tight ball and place it in the oiled bowl. Roll the dough around the bowl until it is oiled on all sides.
Loosely cover the bowl with plastic wrap and place the dough in a proofing oven (at 100°F) or on the countertop at room temperature for 30 minutes.
After 30 minutes, fold the partially risen dough up and over itself 8 times (gently lift and fold the edge of dough toward the middle of the
dough ball), tuning the dough 90 degrees with each fold. Re-cover the bowl with plastic wrap and let rise another 30 minutes.
Repeat the folding, turning, rising one more time. When done, there should be three 30-minute rises.
Transfer the dough to a lightly floured work surface and divide into 12 equal portions (they don’t need to be rounded). My portions usually end up rectangular or triangular in shape.
Place the dough portions on a lightly oiled baking sheet and let stand 15-30 minutes until slightly raised and are a little puffy(ish).
Adjust oven rack to middle position and preheat oven to 350°F while the rolls proof/rest.
Brush the dough with melted butter and sprinkle with flake sea salt.
Bake at 350°F for 15-25 minutes or until light golden brown and the internal temperature registers between 201°F-205°F.
Transfer tray to a cooling rack and serve while warm and fresh.
If not eating immediately, allow to cool completely and keep in an airtight container up to 3 days.