These elegant top knotted no-knead rolls are said to have originated in the district of Brie in France. Light and delicate, they are rich in butter and eggs. Serve warm from the oven for breakfast with jam or butter.
Egg wash: 1 egg yolk plus 1 tablespoon milk(beaten together)
In stand mixer fitted with a paddle attachment, add 2 cups flour, yeast, sugar and salt; mix well. Add warm water and butter to flour mixture, blend on low speed for 30 seconds. Add eggs, mixing after adding each one until combined; beat on medium speed for 3 minutes. Gradually stir in remaining flour to make a very soft dough.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk.)
Place dough in lightly oiled bowl and turn to grease top. Cover bowl with plastic wrap and foil; refrigerate 6 to 12 hours.
Prepare pan: Grease muffin cups or individual brioche pans; set aside.
Punch down dough. Divide into 3 equal parts. Cover and refrigerate two of dough parts until ready to shape. Divide one part into 6 equal pieces. Cut off one-fourth of the dough from each piece. On clean surface, shape each large and small piece into a smooth ball. Place large balls into greased muffin pan cups or individual brioche pans. Press ball to fill cup; make a deep indentation in the center of dough. Press small ball into indentation. Repeat with remaining 2 dough parts.
Cover; let rise in warm place until double, about 30 minutes.
Preheat oven to 350ºF.
Gently brush tops of rolls with egg wash. Bake for 15 to 20 minutes until golden brown. Remove from muffin pan cups; cool on wire rack.