2 pkgs. yeast
1 3/4 c. lukewarm water
4 tsp. sugar
2 tsp. salt
2 tbsp. melted shortening
6 1/2-7 c. sifted flour
3 egg whites, beaten stiff
1 egg white
1 tbsp. water

Sprinkle yeast on water. Stir to dissolve. Add sugar, salt, shortening and 2 cups flour. Beat well. Add beaten egg whites. Stir in enough remaining flour to make soft dough that leaves sides. Turn out onto lightly floured surface. Knead until smooth and elastic and tiny blisters show on surface (5 minutes). Place in greased bowl. Turn over. Cover with damp cloth. Let rise until double, about 1 hour. Punch down. Let rise again until double, then punch down and shape in 3 inch balls.

Flatten to make a 4 inch circle or 6 inch tapered oblong 3/4 inch thick. Use very sharp knife to make shallow cuts about 1/4 inch deep on top. Place on baking sheet that's been sprinkled with corn meal. Beat slightly 1 egg white with 1 tablespoon water. Brush on rolls. Sprinkle with poppy or sesame seeds if desired. Let rise until double. Brush again with egg mixture. Bake in 425 degree oven for 20 minutes or until brown and crusty. Place a large pan of boiling water on bottom of oven to provide steam. 3 dozen.