1 tsp. sugar
2 pkg. active dry yeast
1/2 tsp. salt
4 eggs
1/2 c. warm (110 degree) milk
4 c. all-purpose flour
3/4 c. plus 2 tbsp. butter
1 egg yolk, beaten

Stir sugar into warm milk and sprinkle with yeast. Let stand 5 minutes. Sift flour and salt into a large bowl. Melt butter; cool slightly. Lightly beat butter and 4 eggs into yeast mixture. Pour into flour mixture, combining to make a dough. On a floured surface, knead dough until smooth. Cover and let rise in a warm place 30 minutes. Grease 20 small brioche or muffin pan cups.

Knead risen dough lightly. Take 3/4 of the dough and shape into 20 small balls. Place in greased pans. Make an equal number of smaller pear-shape pieces from remaining dough. Make a small hollow in dough in pans; place smaller pieces of dough on top with larger end in hollow. Brush brioches with egg yolk. Let rise in a warm place 15 minutes. Preheat oven to 425 degrees. Bake brioches about 15 minutes or until risen and golden brown. Cool on a rack.