Recipe: Easter Rolls (with whole egg on top of each)

Easter Bread (makes 1 loaf and 9 rolls)
rec.food.recipes/Pamela/2000

I got this recipe from my grandmother. I make it every year for Easter (actually about 3 batches). You can eat it warm or cool. Takes a while to make but it is worth it.

1 cup scalded milk
1/2 cup sugar
1 tsp salt
1/4 cup corn oil
1/4 cup warm water
1/4 pkg dry yeast
2 eggs, well beaten
5 cup sifted flour
9 uncooked small eggs in shell
1 egg white beaten
1 cup light corn syrup

Heat milk, sugar, salt and corn oil and cool to lukewarm. Pour water into a warm mixing bowl. Sprinkle in yeast and stir until dissolved.

Add milk mixture, beaten eggs and 3 cups flour and beat until smooth.

Mix enough remaining flour to make soft dough. Turn onto floured board and knead until smooth and elastic. Place in greased bowl and turn to grease top. Cover and let rise in warm place for about 1 hour or until doubled in size. Punch down.

Shape into 9 small rolls and place on a greased cookie sheet. Cover and let rise for 15 minutes. Make 1 1/2 inch cut in center of each roll and place 1 egg in each. Cover with a cloth.

Shape remaining dough into large round loaf and place on greased cookie sheet. Cover and let all rise for 30-45 minutes or until doubled in size. Brush with egg white.

Bake at 375 degrees for 20 minutes for small rolls and 30 minutes for large roll.

Bring corn syrup to boil in sauce pan and brush on hot rolls. Let set for several minutes before serving. You can also shape these in any other shapes you want to.