Start preparation the day before or early in the morning.
Pour scalded milk in large bowl.
Stir in the sugar, butter, and salt.
Put aside until lukewarm. 

Crumble yeast in a small bowl with the warm water.
Add one tsp. sugar and enough flour to make a soft sponge.
Let rise.

Combine with the lukewarm milk mixture.
Beat in 2 cups of flour.
Add eggs and egg yolks.
Beat again.
Add the remaining flour, if needed, but keep the dough soft.

Let rise in a warm place until doubled.
Punch down.
Cover with a damp cloth and place in the refrigerator overnight, or for several hours at least.

Once the dough has completed this rise, pinch off a piece of dough large enough to make a 2-1/2 inch ball.
Roll in flour (the dough ball, not you!).
Fit the rest of the dough into a greased 1-1/2 qt. brioche pan.
With fingers dipped in water, make a shallow indentation in the center of the dough.
Insert the ball of dough into the indentation.
Cover with waxed paper and let rise in a warm place until doubled in size again.

Bake at 350° - 400° for 35 to 45 minutes.
Brush the top with the remaining butter while it is still warm.

If you wish to bake as rolls, dip in butter, let rise, and bake at 350°.