INGREDIENTS

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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