1 c. scalded milk
2 tbsp. sugar
2 tbsp. butter
1 tsp. salt

Let cool to lukewarm.

1 egg, separated

Beat white and set aside. Beat yolk and add to cooled (to warm, not cold) milk, add yeast. I use 1 package of dry yeast.

1 1/2 c. flour

Beat well until smooth.

Egg white, beaten stiff

1 1/2 c. flour (making 3 c. in all)

Beat and sort of knead. Turn into greased bowl and let rise 2 hours or until doubled in bulk. Cut down and form into Parkerhouse style rolls. Makes 12 - 14 rolls. Let rise until double, about 1/2 hour.

Bake in hot oven, 425 degrees about 10 - 12 minutes until nicely browned.

Best ever!