|Active dry yeast||1|
|Warm water||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs), scalded|
|Sugar||1⁄2 Cup (8 tbs)|
|Butter||2⁄3 Cup (10.67 tbs)|
|All purpose flour||4 Cup (64 tbs)|
|Eggs||4 Small, well beaten|
1.Start by preheating the oven to 400F degrees
2.In a bowl, pour water and place the yeast, soften it properly
3.In a bowl, place sugar, salt and butter, and pour milk over this mixture, let it cool till it becomes lukewarm
4.In the same bowl, add yeast and 2 cups flour, beat vigorously and rapidly using an electric beater.
5.Now beat in the eggs and flour to the bowl, this is done form a soft dough.
6.Now cover the bowl containing the dough, set aside in warm place so that the dough can rise in until doubled.
7.Keep punching down the dough, and brush with melted butter
8.Cover the bowl and place in the refrigerator 8 hours or overnight.
9.Once chilled completely, remove from the refrigerator and divide dough into 2 pieces, one about 2/3 the weight of dough, the other about 1/3.
10.Place the larger portion of dough and shape into 18 balls
11.On a greased 3 inch muffin pan wells, place the dough
12.Now place the smaller portion and shape into 18 balls.
13.In the center of each large dough ball make an indentation, moisten with water and press a small ball into each. Let it rise until the dough becomes light
14.Place the dough balls and brush with egg white, also sprinkle with sugar.
15.Finally bake for 15-20 minutes.
16.Serve as warm appetizers with various chopped and sauce stuffings