1 pkg. active dry yeast
1/4 c. warm water
1/2 c. butter
3 tbsp. sugar
2 eggs
2 egg yolks
2 c. sifted flour
1/2 tsp. salt
1/2 c. cream

Soften yeast in warm water. Let stand for 5 to 10 minutes. Cream together butter and sugar until fluffy. Add eggs and yolks, one at a time, beat well after each. Stir in 1/2 cup of the flour and the salt. Mix in the yeast. Add remaining flour and cream alternately, beat well between additions. Grease and flour bottoms of 12 muffin pan cups. Fill each until about 1/2 full. Cover and let rise in warm place until doubled, about 30 minutes. Bake in preheated 400 degree oven about 12 minutes. Makes 1 dozen.