|Active dry yeast||-||.75||-||In large mixing bowl, dissolve yeast in water.|
|Warm water (105 to 110°F)||-||6||3/4 cup||-|
|Butter, softened||1||8||3 cups||Add all, using only 1 lb. 3 oz. flour initially. Beat at medium speed until smooth. Add remaining flour; beat until smooth.|
|Frozen (thawed) liquid whole eggs||1||10||-||-|
|Flour, divided||2||3||9 cups||-|
|Frozen (thawed) liquid whole eggs||-||5.2||-||Mix.|
|Total approximate weight||6 lb.||9 oz.|
Cover bowl and proof until doubled, 1 to 2 hours. Punch down dough. Cover and refrigerate 8 to 12 hours; punch down dough. Spray coat 48 (1/2 cup each) muffin cups or brioche pans. Turn dough out onto lightly floured surface. Cut off a 12 oz. portion; refrigerate. Cut remaining dough in half; refrigerate one-half. Slice non-refrigerated dough into 1.9 oz. portions; roll into balls. Place in muffin/brioche cups. Repeat with remaining half.
Cut the 12 oz. dough into .25 oz. pieces. Roll each piece into a small ball. With lightly floured clean finger, make 1/2-inch deep indentation in center of each larger dough ball. Place a ball into each indentation. Proof additional 30 to 60 minutes.
Heat oven to 375°F. Gently brush egg wash onto tops of rolls. Bake until firm and golden brown, 15 to 17 minutes. Remove from pans; cool or serve immediately.