| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 24 | Rolls | ||
INGREDIENTS
| 4 | c | All-purpose flour |
| 1/3 | c | Sugar |
| 1 | pk | Active dry or rapid rise yeast |
| 1 | ts | Salt |
| 1/2 | c | Milk |
| 1/4 | c | Water |
| 1/2 | c | Butter or margarine, cut into pieces |
| 4 | Eggs |
INSTRUCTIONS
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 3/4 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 1-1/2 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 3/4 of the dough and the other 1/4 of the dough. Divide larger pieces into 24 equal pieces. Shape into balls. Place in 24 well-greased 2-1/2" 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@aol.com on Apr 7, 1997
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