Petite Brioches - cooking recipe

Ingredients

1 pkg. dry yeast
1/2 c. warm water
1/2 c. scalded milk
3/4 c. soft butter or margarine
1/2 c. sugar
1/2 tsp. salt
about 4 c. flour
3 eggs plus 5 yolks
melted butter
1 tsp. milk

Preparation

Sprinkle yeast on warm water and let stand to soften.
Add hot milk to butter, sugar and salt; cool to lukewarm.
Stir in 1/2 cup flour.
Add softened yeast and mix well.
Beat in 1 1/2 cups flour. Add eggs and 4 yolks, one at a time, beating well after each.
Beat in enough of the remaining flour to make soft dough.
Beat for at least 5 minutes.
Turn into large greased bowl and brush with melted butter (not hot).
Cover and let rise in a warm place until doubled.
Punch in.
Brush again with melted butter.
Cover and refrigerate for 12 hours or overnight.
Turn out on lightly floured surface.
Shape 2/3 of dough into 1 1/2-inch balls.
Place into small greased brioche pans or two-inch muffin pans.
Shape equal number of small balls from remaining dough.
Roll each into a cone shape.
Make a shallow dent in center of each large ball; insert tips of cones.
Cover with a towel.
Let rise in a warm place until doubled.
Combine remaining egg yolk and 1 tablespoon milk.
Brush over surface of rolls.
Bake at 400\u00b0 for 15 to 18 minutes or until deep golden brown.
Makes 1 1/2 dozen.
Are feather light and hat shape.