This is the bread you are served in most German cafes.

3 c. flour
1 tsp. sugar
1 tsp. salt
1 pkg. active dry yeast
1 tbsp. oil
1 c. warm water
1 egg white

Pour 2 1/2 cups flour into a large bowl and make a well. Pour yeast, sugar, and 2 tablespoons warm water (the water comes from the cup listed above) into the well. Do not mix with the flour at this time.

Cover the bowl with a cloth and set it in a warm place for 15 minutes. Add the remaining water and oil and beat until mixed.

Turn out on counter top; knead until smooth. Add the remaining 1/2 cup flour as needed. Put dough in a bowl, cover and let it rise until double in size. Punch down and divide the dough into 12 parts. Shape into oval rolls and place 3 inches apart on a greased and floured cookie sheet. Cover and let rise until double in size.

Beat egg white and 1 teaspoon water with a fork until frothy. Brush on the rolls. Preheat oven to 450 degrees. Bake for 15 to 20 minutes until golden brown. Makes 12 rolls. (Leftover rolls do not keep well, the backyard birds love them!)