Mix together:

2 c. flour
2 pkgs. active dry yeast
2 tsp. salt
1 tbsp. gluten flour (optional - makes it rise better)

Heat to 115-120 degrees:

2 c. water

Add to flour mixture. Beat at low speed of electric mixer for 30 seconds. Beat at high speed of mixer for 3 minutes.

Stir in:

3-4 more cups of flour

Knead 6-8 minutes until you have a moderately stiff dough. Place in oiled bowl, turning so that all surfaces are coated with oil. Cover, let rise until double (1-1/2 hours.) Punch down, shape. Can be shaped into two long rolls, or into individual rolls (6-8) or into small dinner roll (24 or so 2 inch balls.) Place onto greased cookie sheet dusted with cornmeal. "Paint" with:

1 slightly beaten egg white mixed with 1 tbsp. water

Let rise until double (45 minutes-1 hour.) "Paint" again, and slash tops with sharp knife (3 or 4 diagonal cuts 1/4 inch deep for large and individual rolls; cross shape for dinner rolls.)

Bake in a 450 degree oven for 15 minutes. Remove from oven. Lower oven temperature to 350 degrees and leave oven door open while you "paint" rolls with egg white wash again. Put back in oven at 350 degrees and bake remaining amount of time (30-40 minutes for large rolls, 15-25 minutes for individual rolls and dinner rolls.)