2 1/2 to 3 c. flour
1 tsp. salt
1 tbsp. (1 pkg.) active dry yeast
1 tsp. sugar
1 c. warm water (120 to 130 degrees), divided
1 tbsp. cooking oil
1 egg white
1 tsp. water

Place 2 1/2 cups flour and salt in a large wide bowl and mix. Push flour toward the edges of the bowl to form a well in the center.

Place yeast, sugar and 2 tablespoons of the water in the well and mix carefully. (Do not mix with the flour at this time.) Cover the bowl with a cloth and set it in a warm place for 15 minutes. Add the remaining water and oil and mix into the flour until well mixed.

Turn dough out on a clean counter and knead until smooth, adding additional flour if needed. Put dough in a greased bowl, cover and let it rise until double in size. Punch dough down and divide it into 12 parts. Shape into oval rolls and place 3 inches apart on a greased and floured baking sheet.

Cover and let rise until double in size. Preheat oven to 450 degrees. Beat egg white and 1 teaspoon water with a fork until frothy and brush on the rolls. Bake for 15 to 20 minutes, until golden brown. Yield: 12 rolls.