Instructions: In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until very warm (120 to 130F); butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3 eggs, 1 egg yolk (reserve egg white), and 3/4 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Cover; let rise in warm, draft-free place until more than doubled in size, about 1 1/2 to 2 hours.

Stir dough down. Cover bowl tightly with plastic wrap; refrigerate overnight.

Remove from refrigerator. Punch dough down. Remove dough to floured surface; divide into 2 pieces, one about 3/4 of the dough and the other 1/4 of the dough. Divide larger piece into 24 equal pieces. Shape into balls. Place in 24 well-greased 2 1/2-inch brioche pans or muffin cups. Divide remaining dough into 24 equal pieces. Shape into balls. Make a deep indentation in center of each large ball; moisten indentation slightly with cold water. Press 1 small ball into each indentation. Cover; let rise in warm place until doubled in size, about 45 minutes.

Lightly beat reserved egg white; brush on rolls. Bake at 375F for about 15 minutes or until done. Remove from pans; let cool on wire racks.

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