1 pkg. active dry yeast
1/4 c. warm water
1/2 c. milk
1/2 tsp. salt
1/3 c. sugar
1/2 c. butter
3 1/4 c. flour
3 eggs

Soften yeast in warm water. Scald milk, add salt, sugar and butter. Cool; add milk. Sift flour. Add 1 cup flour to creamed mixture. Add yeast mixture and beaten eggs. Beat well. Add remaining flour, beat at least 5 minutes. Cover, let double 2 hours. Stir down, beat well. Cover with foil, refrigerate overnight. Stir down, turn out on lightly floured surface. Divide dough in fourths shaping.

1. Cut 3 pieces in half and form each piece in 4 balls (24 in all). Tuck under cut edges.

2. Place in greased muffin pans.

3. Cut that last 1/4 inch 4 wedges, divide each into 6 smaller pieces, shape into 24 balls.

4. Poke a hole in each large ball.

In pan, brush holes with water, press small ball into hole. Let rise, double in bulk (1 hour). Brush tops with mixture of 1 egg white and 1 tablespoon sugar. Bake at 375 degrees for 15 minutes.