FINGER ROLLS
Mix one cupful of scalded milk with one tablespoonful of butter. When cool, add a teaspoonful of sugar, a pinch of salt, and one half cake of yeast dissolved in half a cupful of warm water. Add enough flour to make a soft dough—about three cupfuls. Mix thoroughly, knead for fifteen minutes, and set to rise in a warm place for three or four hours. When light, knead again, shape into balls, and roll into cylinders on a floured board, pointing the ends. Arrange in a shallow pan, and let rise until double in size—about an hour—glaze with beaten egg, and bake fifteen minutes in a hot oven.