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Ingredients
- 1/2 c. milk
- 1/3 c. butter
- 1 pkg. yeast
- 2 Tbsp. lukewarm water
- 1/4 c. sugar
- 1/2 tsp. salt
- 2 c. flour
- 2 eggs
Method
- In a saucepan, scald milk.
- Stir in butter.
- Cool to lukewarm.
- Dissolve yeast in lukewarm water.
- In a bowl, combine milk, yeast, salt, sugar and 1 cup flour.
- Add eggs; mix well. Mix in remaining 1 cup flour.
- Chill in refrigerator overnight. Knead on lightly floured surface until smooth.
- Divide into 2 portions.
- Shape each portion into 9 balls.
- Place 16 balls in greased, fluted brioche cups.
- Shape the remaining 3 balls of dough into 16 small balls.
- Place 1 small ball in a shallow cut made on top of each roll.
- Let rise, covered, in warm place until doubled in size.
- Bake at 450° for 10 minutes.
- Yields 16 rolls.
