7 1/4 - 7 3/4 c. all-purpose flour
2 pkgs. active dry yeast
2 1/2 c. warm water (110 degrees)
1 tbsp. salt
Yellow cornmeal
1 tbsp. water
1 slightly beaten egg white

In large mixing bowl combine 3 cups flour and yeast. Combine warm water and salt. Add to flour mixture. Beat at low speed electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in using a spoon. Turn out onto lightly floured surface. Knead in enough remaining flour to make a very stiff dough. Continue kneading until smooth and very elastic.

Place in lightly greased bowl, turning once. Cover, let rise in warm place until double (1 1/4 - 1 1/2 hours). Punch down, divide in half. Cover, let rest 10 minutes. Divide each half into eight pieces. Shape into oval roll.

Place 2 inches apart on greased baking sheet sprinkled with cornmeal. With sharp knife cut shallow criss cross on each roll. Cover, let rise until doubled. Place large shallow pan in lower rack of oven. Fill with boiling water. Add 1 tablespoon water to egg white. Brush on rolls. Bake 400 degrees 15 minutes. Brush again with egg white mixture. Bake 10-15 minutes.