BREAD 1/2 cup milk — warmed
2 tablespoons butter — softened
1/4 cup sugar
1/2 teaspoon salt
1 envelope yeast
1/4 cup warm water
1 egg — lightly beaten
3 cups flour
1/3 cup butter
Glaze 1/4 cup dark corn syrup
1 tablespoon butter
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla
BREAD: mix milk, softened butter, sugar, and salt in large bowl;cool to lukewarm. Dissolve yeast in warm water in small bowl; stir into cooled mixture along with egg. Add 1 1/2 cups flour and beat hard. Mix in remaining flour – dough should be soft but manageable. Turn onto lightly floured pastry cloth and knead until elastic. Shape dough into ball, place in butteed, warm, large bowl, then trun in bowl to butter all sides. Cover with cloth and let rise in warm, dry spot, away from drafts, 1 hour until doubled in bulk. Punch dough down and let rest 10 minutes. Coat 9-inch tube pan with nonstick cooking spray; set aside. Pinch off bits of dough and roll into 1-inch balls. Dip in melted butter and arrange in pan, spacing 1/4 inch apart. cover and let rise 45 to 50 minutes till doubled in bulk. Toward end of rising, preheat oven to 350?F. GLAZE: Mix all ingredients. When loaf is fully risen, drizzle glaze evenly over all. Bake 40 to 45 minutes until golden brown and loaf sounds hollow when tapped. Cool loaf in pan on wire rack 5 minutes, then invert on rack and cool before serving.