Instructions:
Soften the yeast in warm water and stir in the sugar and salt
to dissolve. In a bowl, beat 2 of the eggs and blend in the flour.
Stir in the yeast mixture and melted butter. Knead vigorously
in the bowl for about 5 minutes, until the dough leaves the sides of
the bowl and is elastic. Shape into a ball, put
in a buttered bowl, and cover with plastic wrap. Let rise in a
warm, draft-free place for 1 1/2 hours, or until doubled in bulk.
Punch the dough down and divide it into 18 equal pieces. Roll the pieces into
balls and arrange, well separated, on a buttered baking sheet.
Let rise 30 minutes, or until doubled in size. Brush with the
remaining egg beaten with a teaspoon of water. Bake in a preheated
oven at 375° F. for 10 minutes, or until nicely browned. Cool
on a rack.
Adapted from "Beard on Bread" by James Beard.