1/2 c. lukewarm water (scant)
1/2 tbsp. sugar
1/2 tsp. salt
1 egg white, stiffly beaten
1 tbsp. melted butter
2 c. sifted all-purpose flour
1/2 env. dry yeast diluted in 4 tbsp. warm water

Measure water into bowl, add sugar, salt, butter and 1/2 cup flour and beat until well-blended. Add yeast, remaining flour and egg white and mix well. Knead 6 minutes.

Put dough in buttered bowl, butter top, cover and allow to rise for 1 1/2 hours or until double. Punch down and let rise 45 minutes or until double again.

Punch down and divide into 12 portions and shape each into a little loaf and cut 1/2 inch gash in middle. Place on baking sheet at 2 1/2 inch intervals. Cover and let rise 45 minutes. Bake at 450 degrees for 20 minutes. For very crisp rolls, place a flat pan of boiling water on bottom of oven while baking.