Rich French-style brioche rolls with a classic crown on top.

Steps

1. Soften the yeast in the warm water. Work in 1/2 cup sifted flour. Cover in a warm place until doubled in size.
2. Sift the remaining flour into a bowl, add the beaten eggs, salt and sugar. Beat well. Cream the butter. Combine lightly the egg and flour mixture, creamed butter and softened yeast.
3. Cover with a clean towel and let rise in a warm place until doubled.
4. Place the well covered bowl in the refrigerator overnight.
5. Roll the dough into a long sausage shape on a lightly floured surface. Cut into 1 inch pieces to fill well greased brioche moulds or large greased patty tins.
6. Push finger gently down a little into the centre of each dough to make a hollow. Place in it a small ball of dough to make a crown of brioche.
7. Allow to rise again in a warm place until doubled.
8. Brush with beaten egg yolk.
9. Bake in hot oven 425°F for 30 minutes.