4 cups all-purpose flour
1/3 cup sugar
1 package active dry or rapid rise yeast
1 teaspoon salt
1/2 cup milk
1/4 cup water
1/2 cup butter, cut into pieces
4 eggs

In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water, and butter until very warm. (120-130°F); butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3 eggs, 1 egg yolk (reserve egg white), and 3/4 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Cover; let rise in warm, draft free place until more than doubled in size, about 1-1/2 to 2 hours. Stir dough down. Cover bowl tightly with plastic wrap; refrigerate overnight.

Divide larger pieces into 24 equal pieces. Shape into balls. Place in 24 well-greased 2-1/2" brioche pans or muffin cups. Divide remaining dough into 24 equal pieces. Shape into balls. Make a deep indentation in center of each large ball; moisten indentation slightly with cold water. Press 1 small ball into each indentation. Cover; let rise in warm place until doubled in size, about 45 minutes. Lightly beat reserved egg white; brush on rolls. Bake in a preheated 375°F oven for about 15 minutes or until done.

Serving Size: 24