1 stick (1/2 c.) butter, room temperature
1/3 c. sugar
1 tsp. salt
3/4 c. hot water (120-130 degrees)
1/4 c. non-fat dried milk
1 pkg. dry yeast
3 eggs, room temperature
1 egg yolk, room temperature
3 1/2 c. flour

GLAZE:

1 egg white
1 tbsp. sugar

Muffin tins for 24 rolls.

Cream butter, sugar, and salt in large mixer bowl; pour in water and stir in milk, yeast, eggs, and yolk. Add 1 1/2 cups flour and mix with electric mixer on medium high speed for 2 minutes.

If using hand mixer, stir in rest of flour with large wooden spoon and beat quickly for 2 minutes.

If using heavier mixer, add rest of flour and beat 2 minutes at medium speed.

Cover bowl with plastic wrap and let rise until doubled, about 2 hours. Stir down dough; stir for 2 minutes. Recover with plastic wrap and refrigerate for 4 hours or overnight.

Remove from refrigerator; punch down and divide into 24 pieces. Save out 4 or 5 pieces; return remainder to refrigerator to keep cold.

With each small piece, pinch off 1/5 of dough; set aside. Roll remainder into ball and place in well-greased tin. Press wet finger deep into each ball. Form pinched piece into pear shape. Press into hole in ball. Press down well. (If they do not stick, place pointed end of pear in water - try again!) Repeat until all dough is used. Let rolls rise about 2 hours.

Mix egg white and sugar until white is foamy and sugar is dissolved. Brush each roll lightly with glaze.

Bake in a preheated 400 degree oven about 20 minutes.

This seems like a lot of work, but they are so delicious!