2 pkg. dry yeast
1 3/4 c. warm water
4 tsp. sugar
2 tbsp. melted shortening
2 tsp. salt
6 1/2-7 c. sifted flour
3 egg whites, beaten stiff

Sprinkle yeast on warm water, dissolve. To this add sugar, salt, shortening and 2 cups of the flour. Beat well. Add egg whites. Add remaining flour, turn out on floured board. Knead (5 minutes) place in greased bowl. Let rise 1 hour. Punch down and let rise to double size again. Divide into 3 dozen balls.

Place rolls on greased baking sheets. Brush with water, sprinkle with corn meal. Cover and let rise 20 minutes. Brush again with water. Bake 20 minutes at 425 degrees. Before baking place large shallow pan of boiling water on bottom of oven.