|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||3⁄4 Cup (12 tbs) (105 To 115Â°)|
|Sugar||1⁄2 Cup (8 tbs)|
|Egg yolk||1 (Reserve White)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
In large mixer bowl, dissolve yeast in warm water.
Add 1/2 cup sugar, the salt, eggs, egg yolk, butter and 2 cups of the flour.
Blend 1/2 minute on low speed, scraping bowl constantly.
Beat 10 minutes medium speed, scraping bowl occasionally.
Stir in remaining flour until smooth.
Scrape batter from side of bowl.
Cover; let rise in warm place until double, about 1 hour.
Stir down batter by beating 25 strokes.
Cover bowl tightly; chill at least 8 hours.
Stir down batter.
Divide dough in half and place one half on lightly floured surface (keep other half chilled).
Roll dough into roll, about 8 inches long.
Cut into 16 slices.
Shape 12 slices into balls and place in greased medium muffin cups, working very quickly with floured hands as dough is soft and sticky.
Flatten and make a deep indentation in center of each.
Cut each of the remaining 4 slices into 3 equal parts.
Shape each part into a small ball; place ball in each indentation.
Repeat with other half of dough.
Let rise until double, about 40 minutes.
Heat oven to 375°.
Beat reserved egg white and 1 tablespoon sugar slightly; brush over rolls.
Bake 15 to 20 minutes.