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Lunch Rolls

cake FLEISCHMANN'S YEAST 11/4 cups milk, scalded and cooled tablespoonful sugar tablespoonfuls lard or butter, melted Dissolve yeast and sugar in lukewarm milk. Add one and one-half cups flour and beat until smooth, then add white of egg well beaten, lard or butter, remainder of flour, or enough to make a moderately firm dough, and the salt.

Knead lightly, using as little flour in kneading as possible, or "throw and roll." Place in well-greased bowl.

Cover and set to rise in a warm place, free from draft, until double in bulkabout two hours. Mould into rolls the size of walnuts.

Place in well-greased pans, protect from draft, and let rise one-half hour, or until light. Glaze with white of egg, diluted with water. Bake ten minutes in a hot oven.