Brioche Rolls

Brioche Rolls
1 pkg, approx. 2⅔ cups (380 g) Mina's Purely Divine Bread Mix
7 grams Yeast (included in the individual bag)
½ cup Warm Water (105°-115° degrees)
2 Tbsp. Sugar
6 Large Egg whites (room temperature)
5 Large Egg yolks (room temperature)
¾ cup Soft Butter
  Egg wash
1 Large Egg Yolk
1 tsp. Water
  Beat all six egg whites in mixer until stiff peaks occur. Remove to another bowl.
  In same mixing bowl, (no need to wash after beating egg whites) dissolve yeast in warm water for ten minutes.
  Add sugar, five egg yolks and butter. Mix until smooth.
  Add Mina's Purely Divine Bread Mix and beat on medium for 5 minutes, scrapping down once or twice.
  Mix ⅓ of the beaten egg white into the batter and combine well.
  Fold remaining beaten egg whites into the batter until evenly combined.
  Spray / Oil 18 muffin cups.
  Divide batter evenly between the muffin cups.
  Cover lightly with oiled plastic wrap and let rise for 1 hour.
  Preheat oven to 375°F.
Remove oiled plastic wrap.
  Whisk together egg yolk and water to make egg wash and gently brush tops of each brioche rolls.
  Bake 15 minutes.
  Yields: 18 rolls