1 Tsp. Sugar 1 Cup Lukewarm Water
4 Pkg. dry Granular Yeast 1 ½ Cups scalded milk, lukewarm
3 Cups All-Purpose Flour 4 Egg Yolks & 4 Whole Eggs, beaten
1 Cup Sugar 2/3 Cup melted Butter
1 Tbsp. Salt
5-6 Cups flour, but add more when kneading if necessary
In a very large bowl, dissolve the 1 tsp. of sugar in the lukewarm water and sprinkle the yeast over it, let it stand for 10 minutes. Combine the softened yeast with the lukewarm, scalded milk and 3 cups of flour, beat with a spoon until smooth.
Cover and let this “sponge” rise in a warm place until light and bubbly (about an hour or so). Add the beaten eggs, sugar, melted butter and salt; mix thoroughly.
Stir in enough flour (one cup at a time) to make a dough that just starts to come together. Turn out onto floured surface and knead in remaining flour until it becomes smooth and satiny, about 10 minutes.
Place in a large bowl, cover and let rise in a warm place for an hour until double in bulk. Punch down and let it rise again.
Divide the dough into 5 round balls (or make into small buns about 2 inches in diameter). Place each in a greased round pan and let rise again in a warm place until double in bulk.
Brush very carefully with an egg white diluted with about 2 tbsp. of water.
Bake at 350F for about 30 minutes until golden.