1 package active dry yeast
1/4 cup lukewarm water
1/2 cup milk
1/2 cup butter, softened
1/3 cup sugar
1/2 teaspoon salt
3 1/4 cups flour
3 beaten eggs
1 beaten egg yolk
Soften yeast in the lukewarm water. Scald the milk; cool to lukewarm. Thoroughly cream butter, sugar, and salt. Add milk. Add 1 cup of the flour to creamed mixture. Add yeast and eggs; beat well. Add remaining flour; beat 5 to 8 minutes.
Cover; let rise till double (2 hours). Stir down; beat well. Cover with foil; refrigerate overnight. Punch down; turn out on lightly floured surface.
Divide dough in fourths. Set aside 1/4 of dough. Cut remaining three fourths in half; form each piece into 4 balls (24 in all). Tuck under cut edges. Place large balls in greased muffin pans. Cut reserved dough into 4 wedges; divide each into 6 smaller pieces; shape in 24 small balls.
With thumb or knife handle, poke indentation in top of each large ball. Brush holes lightly with water; press small ball into the indentation of each large ball. Cover and let rise till double (1 hour). Combine 1 slightly beaten egg white and 1 tablespoon sugar; brush tops. Bake at 375° for 15 minutes or till done. Serve warm. Makes 24.