| 1 | Soften the yeast in warm water and stir in the sugar and salt to dissolve. |
| 2 | In a bowl, beat 2 of the eggs and blend in the flour. |
| 3 | Then stir in the yeast mixture and melted butter. |
| 4 | Knead vigorously in the bowl with the hands till the dough leaves the sides of the bowl and is elastic, about 5 minutes. |
| 5 | Make into a ball, put in a buttered bowl, and cover with plastic wrap. |
| 6 | Let rise in a warm, draft-free place for 1 ?hours, or until doubled in bulk. |
| 7 | Punch down and divide into 18 equal pieces. |
| 8 | Roll the pieces into balls and arrange, well separated, on a buttered baking sheet. |
| 9 | Let rise 30 minutes, or until doubled in size. |
| 10 | Brush with the remaining egg beaten with a teaspoon of water. |
| 11 | Bake in a preheated oven at 375 °F for 10 minutes, or until nicely browned. |
| 12 | Cool on a rack |
