Directions

1. 1. Stir yeast into warm water to soften. In a mixing bowl beat butter, sugar, and 3/4 teaspoon salt till fluffy.
2. 2. Add 1 cup of the flour and milk. Separate 1 egg.
3. 3. Add the yolk and remaining 3 whole eggs to beaten mixture (refrigerate egg white to use later).
4. 4. Add softened yeast; beat well. Stir in remaining flour till smooth. Place in a greased bowl. Cover; let rise in a warn place till double (about 2 hours). Refrigerate dough 6 hours. (Or, omit 2-hour rising time and refrigerate dough up to 24 hours.)
5. 5. Grease twenty-four 2 Winch muffin cups; set aside. Stir dough down. Turn dough out onto a floured surface.
6. 6. Divide dough into 4 portions; set 1 portion aside. Divide each of the remaining 3 portions into 8 pieces for a total of 24.
7. 7. To shape, pull each piece into a ball, tucking edges beneath. Place in prepared muffin cups. Divide the reserved dough portion into 24 pieces.
8. 8. Shape into balls. Using a floured finger, make an indentation in each large ball.
9. 9. Press a small ball into each indentation. Combine reserved egg white and 1 tablespoon water.
10. 10. Brush over rolls. Cover; let rise in a warm place till double (45 to 55 minutes).
11. 11. Bake in a 375° oven 15 minutes or till golden, brushing again with egg white mixture after 7 minutes. Remove from pans; cool on racks. Makes 24.