1/2 c. milk
2 tbsp. sugar
2 tsp. salt
3 tbsp. butter
1 pkg. yeast
1 1/2 c. warm water (105 to 115 degrees)
2 tbsp. instant minced onion
5 1/2 c. flour "about"
Cornmeal
1 egg white
1 tbsp. cold water

Scald milk, stir in sugar, salt and butter; cool to lukewarm. Dissolve yeast in warm water. Add milk mixture, onion and 3 cups flour. Beat until smooth. Add more flour to make stiff dough. Knead on floured board until smooth and elastic 8 to 10 minutes. Place in greased bowl, turn to grease top, cover and let rise until double "1 hour". Punch down, divide into 16 equal parts shape into balls. Place 3 inches apart on a greased cookie sheet, sprinkle with cornmeal. Cover and let rise about 1 hour. Slit across in tops of rolls. Bake at 400 degrees for 20 minutes. Brush rolls with combined egg white and cold water. Bake 5 minutes longer or until done.