INGREDIENTS

INSTRUCTIONS

Soften the yeast in warm water and stir in the sugar and salt to dissolve.
In a bowl, beat 2 of the eggs and blend in the flour. Then stir in the
yeast mixture and melted butter. Knead vigorously in the bowl with the
hands till the dough leaves the sides of the bowl and is elastic, about 5
minutes. Make into a ball, put in a buttered bowl, and cover with plastic
wrap.  Let rise in a warm, draft-free place for 1 1/2 hours, or until
doubled in bulk. Punch down and divide into 18 equal pieces. Roll the
pieces into balls and arrange, well separated, on a buttered baking sheet.
Let rise 30 minutes, or until doubled in size. Brush with the remaining egg
beaten with a teaspoon of water.  Bake in a preheated oven at 375 degrees
for 10 minutes, or until nicely browned. Cool on a rack. From Beard on
Bread by James Beard.
Recipe By     :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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