•   1 package dry yeast
•   2 tablespoons warm water, 110 °F.
•   2 tablespoons warm milk, 110 °F.
•   3 tablespoons sugar
•   1 teaspoon salt
•   3 eggs
•   2 to 2 1/2 cups flour
•   6 tablespoons melted butter

Soften the yeast in the water and milk with the sugar. Add salt. Beat 2 of the eggs and beat in 2 cups of flour. Stir in the yeast mixture and butter. Beat in mixer (or food processor) until blended. Add enough more flour to make a stiff dough. Knead 5 minutes in the mixer, 1 minute in the processor or 10 minutes by hand. Place in a gallon size plastic bag. Press out all of the air and place in a warm place to rise until doubled 1 1/2 to 2 hours.

Punch down and shape into 18 round roll. Place on greased baking sheets. Cover with waxed paper and a dish towel. Let rise about 30 minutes. Beat the remaining egg with 1 tablespoon water or milk and brush tops. Bake in a preheated 375 °F. oven for 10 to 12 minutes or until golden brown.

Makes 18 small rolls.