Salad Rolls
1 cup milk 1/2 yeast cake dissolved in 1/4 cup luke warm water 1 tablespoon sugar 1/2 teaspoon salt 1/4 cup melted butter 3 cups sifted Gold Medal flour 1 egg white beaten Scald the milk; when lukewarm add the dissolved yeast and one-half the flour. Stir and beat the mixture until very smooth, cover and let stand at a temperature of 84 degree Fahr. until light; add the beaten egg white, sugar, salt and melted butter; work in slowly balance of flour, turn the dough onto a moulding board, knead until smooth and elastic to the touch; cover and let rise to double the bulk, pull off bits of dough, fold and knead them into balls. As they are shaped, set them on a board lightly dredged with flour, cover closely and let rise. With the handle of a wooden spoon, bring down, nearly through the center of each ball as though to divide it, brush with melted butter one of the cleft sides and press the roll together. Place rolls on buttered pan, brush outside of each roll with butter, let rise. Bake for twenty minutes in a hot oven. When nearly baked glaze with white of egg.