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Delicious Rolls

1 pint milk Butter size of an egg Beaten white of 1 egg ½ cup white sugar ½ cup yeast Five Roses flour to mould.

Boil the milk and while hot add the butter. When lukewarm, add the beaten white of egg, the sugar, yeast, and Five Roses flour enough to mould. Let rise overnight. Work down and let rise again, then roll out to the thickness of your finger.

Cut the rolls the size you wish. Butter half very slightly and turn the other half over the buttered part. This keeps the rolls from sticking together and is the secret of retaining their shape. Place properly in baking tins and set in a warm place until very light. Then bake quickly.

If directions are closely followed, you will find these rolls will almost melt in the mouth.

Currants may be added, if desired.