Little Brioches

Preparation : 1. Soften yeast in water.

Heat milk until almost simmering; stir in 1/2 c butter until melted.

Measure sugar into mixing bowl; stir in milk mixture and cool to lukewarm.

Stir in 1 cup flour and beat until smooth.

Beat in yeast; cover and let rise in warm place until bubbly, about 1 hour.

Stir down; beat in eggs.

Add enough flour to make a soft dough.

Turn out onto lightly floured surface; knead until smooth and satiny, 10 to 15 minutes.

Shape into ball; place in lightly greased bowl, turning to grease on all sides.

. Cover and let rise in warm, draft-free place until doubled, about 1 1/2 hours.

. Punch down; let rest 10 minutes.

. Divide dough into 18 equal portions; remove about 1/5 of dough from each portion and shape all 36 portions into smooth balls.

. Place large balls in greased medium muffin cups.

. Firmly make an indentation in center of larger balls with thumb; place smaller balls in indentation.

. Let rise in warm place until doubled, about 40 minutes.

. Bake in preheated 350F oven 15 to 20 minutes, or until golden brown.

. Remove immediately from pans; brush tops with butter or margarine and serve warm.