5-6 c. flour
2 pkgs. yeast
2 tbsp. sugar
1 tsp. salt
2 c. warm water
4 tbsp. oil
1 egg white, slightly beaten
Coarse salt

Dissolve yeast in 1 of the 2 cups warm water. In large mixer bowl combine 1 cup flour, yeast mixture, sugar and salt; mix well. Add remaining water and oil to flour mixture. Blend at low speed. Gradually stir in remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover, let rise in warm place until doubled, 1 hour. Punch dough down. Divide into 8 parts, each part into 3 = 24. Roll each piece into an 18" rope. Shape. Don't over work, it will get rubbery. Place on greased cookie sheets. Let rise until puffy, about 20 minutes. Brush with beaten egg white (can pat on gently with finger tips) and sprinkle with coarse salt. Bake at 425 degrees for 12 to 15 minutes or until browned. Serve warm with butter or mustard, if desired. Makes 24.