2 pkgs. yeast
1 3/4 c. lukewarm water
6 1/2-7 c. sifted flour
4 tsp. sugar
2 tsp. salt
2 tbsp. melted shortening
3 egg whites - stiff
1 egg white
1 tbsp. water

Sprinkle yeast on lukewarm water in mixing bowl, stir to dissolve. Add sugar, salt, shortening and 2 cups flour. Beat well. Add egg whites - 3. Stir in enough remaining flour to make a soft dough. Turn out on lightly floured surface. Knead until smooth. Place in lightly greased bowl, turn over. Cover with damp cloth. Let rise. Punch down. Let rise. Punch down and shape. Place on greased cookie sheet lightly sprinkled with cornmeal. Beat egg white with water. Brush on rolls, let rise. Bake at 425 degrees for 20 minutes. Place a large shallow pan of boiling water on bottom of oven while baking. About 3 dozen rolls.