2 to 2 1/4 c. flour
1 pkg. dry yeast
1 tbsp. sugar
2 tbsp. olive oil or cooking oil
1 egg yolk
1 egg white
1 1/2 tsp. salt
1/4 c. warm water

In large bowl, combine 1 cup flour, yeast, sugar, and salt. Combine warm water, oil, and egg yolk. Add to large bowl. Beat at low speed with electric mixer until blended. Beat 3 minutes at high speed. By hand, stir in enough flour to make a soft dough. Knead until smooth. Shape into a ball; cover and refrigerate 3 to 4 hours or overnight. Divide into 16 equal parts. Cover; let rest 10 minutes. Roll each piece of dough to form rope 14 inches long.

Place 2 inches apart on greased baking sheet. Add 1 tablespoon water to egg whites; beat until frothy. Brush over dough. Let rise in warm place (45 to 60 minutes). Brush again with egg mixture; sprinkle coarse salt. Bake 425 degrees for 10 minutes. Makes 16.