2 egg whites or 1 whole egg
1/2 c. corn oil
1/2 c. sugar
2 pkgs. fast active dry yeast
1/2 tsp. salt
1 1/4 c. 130 degree water
4 c. all-purpose flour

Sift dry ingredients in mixing bowl. Slowly add the warm water mixing while pouring. Add egg whites and oil, mixing well. Let rise or dough may be kept in refrigerator and used as needed.

Roll dough 1/2-inch thick on lightly floured surface and cut with biscuit cutter. Let rise 2 hours before baking. Bake in a preheated oven at 375 degrees for 10 minutes. Yield: 3 dozen rolls (approximately 85 calories per roll).