Individual Brioches

3 to 4 cups unsifted all-purpose flour
1/3 cup sugar
1 teaspoon salt
1 package active dry yeast
1/2 cup milk
1/4 cup water
1/2 cup (1 stick) margarine
4 eggs (at room temperature)
1 tablespoon sugar

1. Combine 1 cup of the flour, 1/3 cup sugar, salt and yeast in a bowl; mix well.

2. Heat milk, water and margarine in a small saucepan until liquids are very warm (120 - 130 degrees). (Margarine does not need to melt.) Gradually add to dry ingredients and beat 2 minutes at medium speed on electric mixer, scraping bowl occasionally.

3. Add 3 whole eggs, 1 egg yolk (reserve white) and 3/4 cup of the flour. Beat at highspeed 2 minutes, scraping bowl occasionally. Stir in enough of the remaining flour to make soft dough. Cover; let rise in a warm place, away from drafts, until more than doubled in volume, about 2 hours. Stir down; cover bowl; refrigerate overnight.

4. Punch dough down; turn out onto lightly floured surface. Divide into 2 pieces, one about 3/4 of the dough and the other 1/4 of the dough. Cut larger piece into 24 equal pieces. Form into smooth balls. Place in well greased 2 1/2 x 1 1/4-inch muffin pan cups or 2 1/2 inch brioche pans. Cut smaller piece into 24 equal pieces; form into smooth balls. Make a deep indentation in ceter of each large ball; dampen slightly with cold water. Press a small ball into each indentation. Cover; let rise in warm place, away from drafts, until doubled in volume, about 50 minutes. Beat reserved egg white slightly with 1 tablespoon sugar in a small bowl. Brush over rolls.

5. Bake in a moderate oven (375 degrees) for 15 minutes, or until brioche are golden brown and sound hollow when tapped with fingers. Removed from pans and cool on wire racks.

Makes about 2 dozen.

[Magazine clipping. Commentary reads: No time to knead? There are lots of sensational yeast recipes that don't require any kneading, say the Fleischmann test home economists. For these favorite individual Brioches, the batter is just mixed, allowed to rise, refrigerated overnight, and then baked after a second rising.]

[This recipe actually specified Fleischmann's Active Dry Yeast and Fleischmann's Margarine. Personally, I would feel perfectly comfortable substituting butter for the margarine here.]