1 pkg. active dry yeast
1/4 c. warm water (110-115 degrees)
1/2 c. butter
1/3 c. sugar
1/2 tsp. salt
4 c. all-purpose flour
1/2 c. milk
4 eggs
1 tbsp. water

Soften yeast in 1/4 cup warm water. Cream butter, sugar and salt. Add 1 cup of the flour and the milk to creamed mixture. Separate one of the eggs; set egg white aside. Blend egg yolk with the remaining 3 eggs. Add eggs and softened yeast to creamed mixture; beat well.

By hand, stir in the remaining flour until smooth. Turn into a lightly greased bowl. Cover and let rise in a warm place until double (about 2 hours). Refrigerate dough overnight.

Stir down. Turn out onto a lightly floured surface. Divide dough into quarters; set one quarter aside. Divide each of the remaining quarters into 8 pieces, making a total of 24. With floured hands, form each piece into a ball, tucking under cut edges. Place each in greased muffin cup. Divide the reserved dough into 24 pieces; shape into smooth balls.

With floured finger, make an indentation in each large ball. Press small balls into indentations. Cover and let rise in a warm place until double (40-45 minutes). Combine the reserved egg white and 1 tablespoon water; brush over rolls. Bake at 375 degrees about 15 minutes again with egg white mixture after 7 minutes. Makes 24 rolls.