Easter Egg Baskets

In a large bowl add flour, yeast, salt and sugar. Whisk to combine

In a different bowl add warm milk and butter. Stir until butter melts. Pour butter mixture into the flour. Add in the 3 beaten eggs

Knead the dough for 8-12 minutes until dough becomes smooth and elastic. When you press your finger into the dough it should slowly bounce back

Transfer dough to the buttered/oiled bowl cover with a damp kitchen towel and let it proof in a warm place for 11/2 hours until doubled in size

Punch down dough after proofing. Turn dough onto lightly floured surface and divide into 14 pieces

Form 12 round buns. Place the buns onto a baking tray. Press down the center of each bun with a tablespoon to form a hollow in the middle

Gently press a boiled egg into that hollow for each of the buns

Shape the remaining dough into two long thin rolls about 13 inches long. Cut each strip into 12 pieces. You will have 24 strips.

For each of the bun form a cross over each egg and tuck at the bottom of the egg.

Beat the egg and teaspoon of water and generously brush the bun and cross with the egg wash avoiding the eggs

Bake at 180 degrees for 18-20 minutes or until buns are golden brown