- 1 pkg. active dry yeast
- 31/2 c. flour
- 1/2 c. butter
- 1/2 c. milk
- 1/3 c. Sugar
- 4 eggs
- 1/2 tsp. salt
- 1 Tbs. Sugar
- Soften yeast in 1/4 c. warm water (110 degrees). Thoroughly cream butter, 1/3 c. Sugar, and salt. Add 1 c. of flour and the milk to creamed mixture. Beat 3 eggs and 1 egg yolk together (reserve egg white). Add softened yeast and eggs to creamed mixture; beat well. Add remaining flour. By hand, beat for 5 to 8 minutes. Cover; let rise in warm place until doubled (about 2 hours). Stir down; beat well. Cover and refrigerate overnight.
- Stir down; turn out on floured surface. Set aside 1/4 of dough. Cut remaining dough into 6 pieces as you would cut a pie; form each into 4 balls. With floured hands, tuck under cut edges. Place in greased muffin pans. Cut reserved dough in 4 wedges; divide each into 6 pieces; shape into 24 balls.
- Make indentation in each large ball. Brush holes with water; press small balls into indentations. Cover; let rise until doubled (about 30 minutes). Combine 1 slightly beaten egg white and 1 Tbs. Sugar; brush tops. Bake at 375 degrees about 15 minutes.
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