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Finger Rolls

Mix one cup of scalded milk with one tablespoon of butter. When cool, add one teaspoon of sugar, one-half teaspoon of salt, four tablespoons of liquid yeast (one-fourth cup), and flour enough to make a soft dough-about three cups.

Mix well, knead for fifteen minutes and set in a warm place to rise for three or four hours. When light, knead again.

Shape small pieces of dough into balls, then roll on the molding board into a small, long finger roll, pointing the ends.

Place the rolls in a shallow pan, let them rise for one hour, or until double in size, brush them over with a little beaten egg to give a glaze, and bake in a hot oven for ten or fifteen minutes. -Annabel Lee.