Instructions: Cut a hole in the top of each roll and remove a plug. Hollow out the inside of the buns with care not to pierce the sides. Put 2 tablespoons milk in each roll, divide the butter among the six, and put an egg yolk in each. Sprinkle yolks with salt and cover them with the whites, beaten just enough to blend. Replace the plug and fry the rolls in enough hot oil to cover the pan liberally. While frying, spoon the oil over the bread to heat it through and brown the crust evenly. Serve hot.

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