1 package active dry yeast
2 tablespoons warm water -- 100-115 deg.
2 tablespoons sugar
1 teaspoon salt
2 cups all-purpose flour -- sifted
1/4 cup melted butter
1 teaspoon cool water
Soften the yeast in warm water and stir in the sugar and salt
to dissolve. In a bowl, beat 2 of the eggs and blend in the flour.
Then stir in the yeast mixture and melted butter. Knead vigorously
in the bowl with the hands till the dough leaves the sides of
the bowl and is elastic, about 5 minutes. Make into a ball, put
in a buttered bowl, and cover with plastic wrap. Let rise in a
warm, draft-free place for 1 1/2 hours, or until doubled in bulk.
Punch down and divide into 18 equal pieces. Roll the pieces into
balls and arrange, well separated, on a buttered baking sheet.
Let rise 30 minutes, or until doubled in size. Brush with the
remaining egg beaten with a teaspoon of water. Bake in a preheated
oven at 375°F for 10 minutes, or until nicely browned. Cool
on a rack.
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