2 egg whites (slightly beaten)
1/2 c. oil
1/2 c. sugar
1 pkg. yeast (dissolved in 1/4 c. warm water)
1 tsp. salt
1 c. lukewarm water
4 c. unsifted all-purpose flour or whole wheat flour

Stir ingredients together in the order given above. Refrigerate dough at least 12 hours. Dough may be kept in refrigerator several days.

Roll dough into your favorite shape on a lightly floured board and let rise 2 hours before baking. Bake at 375 degrees for 10 minutes. Yield: 3 dozen rolls.

Hint: Rolls baked on dark, non-stick cookie sheets are more likely to burn, so keep a close eye on them. Also, burning can occur on sheets with sides, or if a cookie sheet is only half full.