Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Package active dry yeast 3 1/4 c Sifted enriched flour
1/4 c Water 3 ea Beaten eggs
1/2 c Milk, scalded 1 ea Beaten egg yolk
1/2 c Butter or margarine 1 sl Beaten egg white
1/3 c Sugar 1 T Sugar
1/2 t Salt

Soften active dry yeast in warm water. Cool milk to lukewarm.
Meanwhile, cream butter; add 1/3 cup sugar and the salt, creaming
thoroughly. Add milk to creamed mixture; stir in 1 cup of the flour.
Add softened yeast, eggs, and egg yolk; beat well. Stir in remaining
flour; beat 5 to 8 minutes longer. Cover; let rise in warm place till
a little more than double (about 2 hours). Stir down; beat well.
Cover tightly with aluminum foil, place in refrigerator overnight.
Stir down; turn out on lightly floured surface. Divide dough in
fourths; set one section aside. Cut the other three sections in half
and form each piece in 4 balls (24 in all). Form the reserved
sections into 24 smaller balls. Place large balls in greased muffin
pans. Poke indentation in top of each and moisten hole slightly with
water. Press small ball in each indentation. Cover; let rise in warm
place till double (about 1 hour). Combine egg white and 1 tablespoon
sugar; brush tops with mixture. Bake at 375ø about 15 minutes, or
till done. Serve warm. Makes 2 dozen.

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