Instructions: Dissolve yeast in water and sugar. Scald milk. When milk is tepid, add yeast mixture. Add 1 c flour and mix well. Set in a warm place to rise.

Add remaining ingredients (except topping ingredients) and mix well. The dough should be stiff. Allow to rise until doubled and light. Shape into small rounds and place in a well greased pan 1 1/2 inches apart. Brush tops with egg yolk and milk mixture, then sprinkle with chopped almonds.

Let rise until doubled in size. Bake at 350 for 20-30 minutes.

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