1/2 c. sugar
1/2 tsp. salt
2 pkgs. active dry yeast
3 1/2 c. flour
2/3 c. butter
1/2 c. milk
1 tsp. grated lemon peel
5 eggs

In bowl, combine sugar, salt, yeast and 1 1/2 cups flour. In a saucepan over medium heat, heat butter and milk until very warm, 125 degrees. With mixer on low speed beat liquid into dry ingredients until blended. Increase speed to medium and beat 2 minutes, occasionally scraping bowl with a rubber spatula. Beat in grated lemon peel, 4 eggs and 1 cup flour to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With wooden spoon, stir in 1 cup flour to make a very soft dough. Beat with spoon for 5 minutes.

Place dough in large, greased bowl. Cover and let rise in a warm place until doubled in size, stir down dough. Cover and refrigerate overnight.

Punch down dough; turn onto floured board; cover with bowl, let rest 15 minutes. Grease 12 brioche pans (3 3/4" by 1 1/2"). Cut 1/6 off dough. Cut remaining dough into 12 pieces; shape each into a ball and place in brioche pan. Cut remaining dough into small balls. Make a depression in center of each large ball; place small balls in depressions. Cover and let rise until doubled in size.

Bake in 375 degree oven, first brushing with remaining egg which has been beaten. Bake about 20 minutes. Remove from pans and cool on rack.