|Active dry yeast||1|
|Warm water||1⁄4 Cup (4 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Dill weed||1⁄2 Teaspoon, dried|
|All purpose flour||4 Cup (64 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
Soften yeast in the 1/4 cup warm water.
In a large mixer bowl beat together butter or margarine, sugar, salt, and dill weed.
Add 1 cup of the flour and the milk.
Separate one of the eggs; set egg white aside.
Blend yolk with remaining 3 eggs; add to beaten mixture.
Add softened yeast; beat well.
Stir in remaining flour till smooth.
Turn into a greased bowl.
Cover; let dough rise till double (about 2 hours).
Stir dough down; turn out onto a lightly floured surface.
Divide dough into quarters; set one portion aside.
Divide each of the remaining quarters into six pieces, making a total of 18.
With floured hands, form each piece into a ball, tucking under edges.
Place each in a greased individual brioche pan.
Divide reserved dough into 18 pieces; shape into balls.
(To bake in muffin cups, divide each of the three quarters of dough into eight pieces, making a total of 24.
Place in greased muffin cups.
Divide remaining dough into 24 pieces.) With a floured finger, make an indentation in the top of each large ball.
Press a small ball into each indentation.
Blend reserved egg white and 1 tablespoon water; brush over rolls.
Cover; let rise till double (40 to 45 minutes).
Bake in a 375Â° oven for 12 to 15 minutes for either pan option, brushing again with egg white mixture after 7 minutes.