Ingredients

• 1 cup heavy cream
• 1/2 cup unsalted butter, cut into pieces
• 2 1/2 teaspoons active dry yeast (1 package)
• 1/3 cup sugar
• 1 1/2 teaspoons salt
• 4 large eggs
• 3 3/4 cups all-purpose flour

Instructions

1. In a small saucepan, heat the cream with the butter over low heat until the butter is melted. Pour the mixture into a large bowl and let it cool to lukewarm.

2. Stir in the yeast, sugar, and salt and let the mixture stand for 5 minutes, or until foamy.

3. Beat in the eggs, 1 at a time, beating well after each addition, and add the flour, about 1 cup at a time, beating after each addition until the batter is smooth.

4. Let the batter rise, covered with a kitchen towel, in a warm place for 3 hours, or until it is double in bulk.

5. Beat the batter well to deflate it and divide it among 24 buttered or paper-lined 1/2-cup muffin tins, filling each tin about halfway.

6. With buttered fingers smooth the tops. Let the buns rise, covered with a kitchen towel, in a warm place for 1 hour, or until they are double in bulk.

7. Bake the buns in the middle of a preheated 375°F oven for 12-17 minutes, or until tester comes out clean and the buns are golden. Serve warm.