1. Prepare one batch of Salad Rolls dough according to that recipe. Allow dough to rise as directed.
2. On a lightly floured surface, roll the dough out to a uniform 1/4-inch (6 mm) thickness.
3. Spread the surface evenly with softened butter.
4. Mix together the granulated sugar and cinnamon, then sprinkle the mixture evenly over the buttered dough.
5. Scatter the finely chopped raisins and chopped candied citron evenly over the sugared surface.
6. Starting from a long edge, roll the dough up tightly into a log, as you would a jelly roll (technique: rolling a filled sheet of dough into a cylinder, similar to a Swiss roll, to create a spiral of filling in each slice).
7. Using a sharp knife or length of unflavored dental floss, cut the log into 3/4-inch (2 cm) thick rounds.
8. Arrange the rounds flat side down in a greased 9x13-inch (23x33 cm) baking pan, placing them close together so the edges touch. Allow rolls to rise in a warm place until noticeably puffed, approximately 30-45 minutes.
9. Bake in a moderate oven, 350°F (175°C), for 20-25 minutes, until the tops are golden brown and the rolls feel firm yet slightly springy when pressed gently.
10. While the rolls are still hot from the oven, make the egg glaze: lightly beat the egg white, then dilute it with 1/2 tablespoon (7.5 ml) water (technique: egg-white glaze — a thin wash of beaten egg white and water applied to baked goods to create a clear, glossy sheen).
11. Brush the glaze over the tops of the hot rolls, then return the pan to the oven for 3-5 minutes, until the egg white is set and the surface appears dry and glossy with no wet sheen remaining.
12. Remove from the oven and allow to cool in the pan for at least 10 minutes before serving.
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