Petite Brioches

Instructions

1. Sprinkle dry yeast on warm water and let stand to soften.
2. Add hot milk to butter, sugar, and salt; cool to lukewarm.
3. Stir in 1/2 cup flour.
4. Add softened yeast and mix well.
5. Beat in 1 1/2 cups flour, then add eggs and 4 yolks, one at a time, beating well after each.
6. Beat in enough of the remaining flour to make a soft dough.
7. Beat the dough for at least 5 minutes.
8. Turn the dough into a large greased bowl and brush with melted butter.
9. Cover and let rise in a warm place until doubled in size.
10. Punch down the dough.
11. Brush again with melted butter.
12. Cover and refrigerate for 12 hours or overnight.
13. Turn out on a lightly floured surface.
14. Shape 2/3 of the dough into 1 1/2-inch balls.
15. Place into small greased brioche pans or two-inch muffin pans.
16. Shape the remaining dough into small cones.
17. Make a shallow dent in the center of each large ball; insert the tips of the cones into the dents.
18. Cover with a towel and let rise in a warm place until doubled.
19. Combine the remaining egg yolk and 1 tablespoon milk, then brush over the surface of the rolls.
20. Bake at 400°F (200°C) for 15 to 18 minutes or until deep golden brown.