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BRIOCHE 
1 tsp. sugar
2 tbsp. warm water
1/4 pkg. yeast
2 tbsp. milk
2 lg. eggs
4 tbsp. butter, melted
3/4 tsp. salt
2 c. flour
1 egg, beaten
1 tsp. water

Dissolve sugar in water and add yeast. Let stand 10 minutes. With metal knife in place, add milk, 2 eggs, butter and salt to processor. Add yeast mixture and process 3 to 4 seconds. With motor running, add 1 to 1 3/4 cups flour through feed tube. If dough does not ball, add 2 tablespoons more flour. Process and place in greased bowl. Coat top with oil. Cover and let rise in warm place for 1 to 1 1/2 hours. Punch down and shape.

ROLLS: Divide 3/4 dough into 12 pieces. Shape into balls and place in greased brioche pans. With floured thumb, press hole in center. Divide remaining dough into 12 balls. Loosely place into top of brioche.

BRIOCHE: Shape 3/4 of dough into ball. Place into greased brioche pan. Shape and form a hole in the center. Shape rest of dough into ball. Place loosely on top of brioche.

Let brioche rise, uncovered but free from drafts, about 1 hour. Mix egg glaze. Brush brioche, but do not glaze meeting points of 2 parts of the bread. Glaze again and bake in 400 degree oven for 15 minutes. Reduce heat to 350 degrees and bake 20 minutes longer. Cool 15 minutes before serving.

Delicious filled with chicken salad or other fillings.

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