Crusty Rolls

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 package active dry yeast
• 2 large eggs, separated
• 3 1/2 cups all-purpose flour (approximate)
• olive oil or salad oil
• cornmeal

Recipe

• 1 in large bowl, combine 1 cup warm water (about 110°f), sugar, salt and yeast.
• 2 let stand until yeast is soft, about 5 minutes.
• 3 stir in 2 egg whites, 1 cup flour and 2 tablespoons oil.
• 4 add 2 1/2 cups more flour and stir until incorporated.
• 5 scrape dough (it will be soft) onto a well-floured board and dust with more flour.
• 6 knead until smooth and elastic, about 10 minutes, adding flour as required to prevent sticking.
• 7 place dough in an oiled bowl and turn over to coat.
• 8 cover bowl with plastic wrap and let dough rise in a warm place until doubled, about 1 hour.
• 9 punch dough down, then knead briefly on a lightly floured board to expel air.
• 10 divide dough into 20 equal pieces and shape each into a ball that is smooth on top.
• 11 as you shape balls, dip bottoms in cornmeal.
• 12 set about 1 1/2 inches apart on an oiled 12x15-inch baking sheet.
• 13 rub tops lightly with oil, drape with plastic wrap and let rise until puffy, about 30 minutes.
• 14 in a small bowl, beat 1 egg yolk (discard remaining yolk or reserve for another use) with 1 tablespoon water to blend.
• 15 brush rolls lightly with egg yolk mixture.
• 16 move 2 oven racks to the lowest positions in oven.
• 17 when rolls are ready to bake, preheat oven to 400°f, put another large pan on lowest rack and add at least 1/4 inch of boiling water.
• 18 bake rolls on second rack (above rack containing pan of water).
• 19 bake until richly browned, 25 to 30 minutes.
• 20 transfer rolls to a rack to cool.
• 21 serve warm or cool.