Petite Brioches

Directions

1. 1
   Sprinkle yeast on warm water and let stand to soften.
2. 2
   Add hot milk to butter, sugar and salt; cool to lukewarm.
3. 3
   Stir in 1/2 cup flour.
4. 4
   Add softened yeast and mix well.
5. 5
   Beat in 1 1/2 cups flour. Add eggs and 4 yolks, one at a time, beating well after each.
6. 6
   Beat in enough of the remaining flour to make soft dough.
7. 7
   Beat for at least 5 minutes.
8. 8
   Turn into large greased bowl and brush with melted butter (not hot).
9. 9
   Cover and let rise in a warm place until doubled.
10. 10
    Punch in.
11. 11
    Brush again with melted butter.
12. 12
    Cover and refrigerate for 12 hours or overnight.
13. 13
    Turn out on lightly floured surface.
14. 14
    Shape 2/3 of dough into 1 1/2-inch balls.
15. 15
    Place into small greased brioche pans or two-inch muffin pans.
16. 16
    Shape equal number of small balls from remaining dough.
17. 17
    Roll each into a cone shape.
18. 18
    Make a shallow dent in center of each large ball; insert tips of cones.
19. 19
    Cover with a towel.
20. 20
    Let rise in a warm place until doubled.
21. 21
    Combine remaining egg yolk and 1 tablespoon milk.
22. 22
    Brush over surface of rolls.
23. 23
    Bake at 400° for 15 to 18 minutes or until deep golden brown.
24. 24
    Makes 1 1/2 dozen.
25. 25
    Are feather light and hat shape.