Lady - Finger Rolls Recipe

  For Sponge 

Yolks of 2 eggs 
1 cup of scalded-and-cooled milk 
1/2 teaspoonful of salt 
2 or 3 tablespoonfuls of melted butter 
1 cake of compressed yeast 
1/4 cup of scalded-and-cooled milk 
1 tablespoonful of sugar 
About 2 cups of bread flour 
About 1 1/2 cups of bread flour 
When sponge is light, add White of 1 egg for glazing 

Prepare the sponge in the usual manner, beating it for some minutes. When light and puffy add the other ingredients and knead fifteen or twenty minutes. Cover and set aside to double in bulk. Divide the risen dough into pieces of two ounces each (about half a cup of dough weighs two ounces). Knead these into balls and dispose on a board dredged lightly with flour; cover closely with a board or pan, and leave them to become light. Roll on the balls on the board under the fingers, to make long rolls pointed at the ends. Using more pressure on the dough at the ends than in the middle will give the desired shape. Set the rolls on a buttered sheet, some distance apart. When light, with a pair of scissors make three transverse cuts in the top of each roll. Bake about twenty minutes. When nearly baked, brush over with white of egg, and return to the oven to dry the egg.