2 pkg. yeast
1 3/4 c. warm water (110 to 115 degrees)
4 tsp. sugar
2 tsp. salt
2 tbsp. oil
6 1/2 to 7 c. sifted all purpose flour
3 egg whites, beaten stiff

Sprinkle yeast in warm water, stir to dissolve. Add sugar, salt, oil and 2 cups flour. Beat well. Add egg whites. Add remaining flour until dough leaves sides of bowl when stirred. Knead on lightly floured surface - until smooth and elastic and tiny blisters show on surface, approximately 5 minutes.

Let rise in greased bowl - cover with damp cloth (about 1 hour - doubled). Punch down and let rise again (optional). Shape into rolls, place on greased baking sheets, sprinkled lightly with cornmeal. Brush rolls with egg wash (1 egg white and 1 tablespoon water beaten lightly).

Let rise until doubled. Brush again with egg wash. Bake in hot oven 425 degrees for 20 minutes or until brown and crusty. (May place large shallow pan of boiling water in bottom of oven to provide steam while baking - crusty rolls). Makes 2 to 3 dozen rolls.