4 Dozen
PirozhkiMedium
Published 1983
Dissolve the yeast in the warm water. Heat the milk to lukewarm and add the butter. Stir the milk and butter mixture into the yeast. Add the salt, sugar, egg and egg yolks, mixing well. Gradually stir in enough flour to make a soft dough.
Turn the dough out onto a floured board and knead it lightly until smooth and elastic. Place in a greased bowl, turning dough to grease the top, and cover with a clean towel. Let rise in a warm place until doubled in bulk, about 1½ hours.
Punch down the dough and divide it into 48 balls of equal size. On a floured board roll each ball out to a circle
Place the pies seam side down on a greased baking sheet. Cover and let rise until they are just doubled in bulk, about 40 minutes.
Brush each pie with the beaten egg.