1/2 c. milk
1/2 c. butter
1/3 c. sugar
1 tsp. salt
1 pkg. dry yeast
1/4 c. lukewarm water
1 egg, separated
3 whole eggs, beaten
3 1/4 c. flour

Scald milk and while hot add butter, sugar, and salt. COOL TO LUKEWARM. Soften yeast in the water. Add to LUKEWARM milk mixture. Add egg yolk and beaten eggs and stir. Add flour and beat with wooden spoon for 2 minutes. Cover and let rise in a warm place (80-85°F) until more than double in bulk, about 2 hours or less. Stir down and beat (stir) thoroughly. Cover tightly with foil and refrigerate overnight. Preheat oven to hot (425°F of if cooking with other things no lower than 375°F).

Stir dough down and turn out onto a floured board. Cut off slightly less than 1/4 of dough and reserve. Cut remaining dough into sixteen pieces and form into balls of equal size. Place in well-greased brioche or muffin pans. Cut the smaller piece of dough into sixteen pieces and shape into smooth balls. Make indents with finger in each large ball and place small ball in indentation.

Beat egg white with 1/4 teaspoon water and brush tops of roll, sprinkle with sugar. Let rise in a warm place until double in bulk, about one hour. Bake on bottom shells of oven until brown, 10 to 20 minutes. (Watch carefully, rolls should be lightly brown on top or they will be overcooked).

Makes 16 rolls.