Yield: 24 Rolls
| Measure | Ingredient |
|---|---|
| 4 cups | All-purpose flour |
| ⅓ cup | Sugar |
| 1 pack | Active dry or rapid rise yeast |
| 1 teaspoon | Salt |
| ½ cup | Milk |
| ¼ cup | Water |
| ½ cup | Butter or margarine, cut into pieces |
| 4 \N | Eggs |
In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water, and butter until very warm. (120-130 degrees F); butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3 eggs, 1 egg yolk (reserve egg white), and ¾ cup flour. Beat 2 minutes at high speed, scraping bowl occassionally. With spoon, stir in enough remaining flour to make soft dough. Cover; let rise in warm, draft free place until more than doubled in size, about 1-½ to 2 hours. Stir dough down. Cover bowl tightly with plastic wrap; refrigerate overnight. Remove from refrigerator. Punch dough down. Remove dough to floured surface; divide into 2 pieces, one about ¾ of the dough and the other ¼ of the dough.
Divide larger pieces into 24 equal pieces. Shape into balls. Place in 24 well-greased 2-½" brioche pans or muffin cups. Divide remaining dough into 24 equal pieces. Shape into balls. Make a deep indentation in center of each large ball; moisten indentation slightly with cold water. Press 1 small ball into each indentation. Cover; let rise in warm place until doubled in size, about 45 minutes. Lightly beat reserved egg white; brush on rolls. Bake at 375 degrees F. for about 15 minutes or until done. Remove from pans; let cool on wire racks. Posted to TNT - Prodigy's Recipe Exchange Newsletter by JeannePie@... on Apr 7, 1997