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1
Sprinkle yeast on warm water and let stand to soften.
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2
Add hot milk to butter, sugar and salt; cool to lukewarm.
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3
Stir in 1/2 cup flour.
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4
Add softened yeast and mix well.
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5
Beat in 1 1/2 cups flour. Add eggs and 4 yolks, one at a time, beating well after each.
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6
Beat in enough of the remaining flour to make soft dough.
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7
Beat for at least 5 minutes.
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8
Turn into large greased bowl and brush with melted butter (not hot).
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9
Cover and let rise in a warm place until doubled.
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10
Punch in.
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11
Brush again with melted butter.
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12
Cover and refrigerate for 12 hours or overnight.
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13
Turn out on lightly floured surface.
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14
Shape 2/3 of dough into 1 1/2-inch balls.
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15
Place into small greased brioche pans or two-inch muffin pans.
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16
Shape equal number of small balls from remaining dough.
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17
Roll each into a cone shape.
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18
Make a shallow dent in center of each large ball; insert tips of cones.
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19
Cover with a towel.
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20
Let rise in a warm place until doubled.
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21
Combine remaining egg yolk and 1 tablespoon milk.
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22
Brush over surface of rolls.
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23
Bake at 400u00b0 for 15 to 18 minutes or until deep golden brown.
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24
Are feather light and hat shape.
