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Luncheon Rolls

Make a sponge of one and one-half cups lukewarm milk (which has been brought to the point of scalding), three tablespoons butter, two tablespoons sugar, three-quarters teaspoon salt, one yeast cake dissolved thoroughly in three tablespoons lukewarm water, and two and one-half cups flour; let it rise and then add the beaten white of one egg and enough flour to knead; let it rise again and then shape into small rolls, after rolling it out about one-quarter inch thick and cutting out with a biscuit cutter; brush each roll over lightly with soft butter, crease through the center with a dull knife and fold over; place in a greased pan and let rise until very light; bake about fifteen minutes in a rather hot oven.

— Mrs. Chas. E. Nichols