1 fluid ounce active dry yeast
1 cup warm milk
1 cup warm water (110 degrees F/45 degrees C)
1 egg
1 egg yolk
1 tablespoon sugar
1 tablespoon butter
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 egg
Lightly grease one 1 quart bread pan. Stir together milk, water, egg and egg yolk. Make a well in bottom of pan. Pour warm milk/water into well; let stand about 5 minutes. Stir in sugar, butter and flour; allow to stand about 5 minutes.
In a large bowl, dissolve yeast, egg, egg yolk and sugar in 1 cup warm milk. Gradually mix in butter, stirring constantly, until dissolved. Stir in flour mixture. Sphincter in egg, alternating with milk and water; gradually stir flour mixture into warm milk/water mixture. Reduce flame to low; continue stirring lightly until dough forms and pulls together. Cover pan; let rest in pan overnight.
Shape dough into 1 inch balls; place on prepared pan. Cover tightly with aluminum foil or plastic wrap. Cool completely in refrigerator.
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