|Milk||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Eggs||3 , slightly beaten|
|Unsifted all purpose flour||4 3⁄4 Cup (76 tbs)|
|Egg yolk||1 , mixed with 1 tablespoon water|
|Butter/Margarine||1⁄5 Pound (1/2 Cup)|
|Yeast||1 Tablespoon (Active Dry Or Compressed, 1 Package)|
|Water||1 Tablespoon (For Mixing The Egg Yolk)|
|Warm water||1⁄4 Cup (4 tbs) (Lukewarm For Compressed Yeast)|
Scald milk and pour over sugar, salt, and butter in a large bowl.
Let cool to lukewarm.
Soften yeast in the water and blend into milk and sugar mixture with the beaten eggs.
Gradually stir in flour to make a soft dough; cover and let rise in warm place until it begins to puff up, about 30 minutes.
Punch down, cover with clear plastic film and refrigerate 2 to 3 hours.
Punch down again, knead on lightly floured board just until smooth, about 1 minute; wrap in plastic bag or clear plastic film; refrigerate again, at least 4 hours (or as long as 4 days).
Dough is then ready to shape.
Divide dough in half, then divide each half into 12 equal pieces.
Form each piece into a smooth ball.
Arrange 8 of the smooth balls into each of three greased 8 or 9-inch baking pans, spacing 1 inch apart. (At this point, you can cover pans with plastic wrap and refrigerate 3 to 4 hours if you wish.) Cover and let rise in a warm place (80°) until almost doubled before baking.
Brush with egg yolk and water mixture.
Bake in a 350° oven about 25 minutes or until lightly browned.