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
Directions:
In large bowl, combine 1 cup warm water (about 110 F), sugar, salt and yeast.
Let stand until yeast is soft, about 5 minutes.
Stir in 2 egg whites, 1 cup flour and 2 tablespoons oil.
Add 2 1/2 cups more flour and stir until incorporated.
Scrape dough (it will be soft) onto a well-floured board and dust with more flour.
Knead until smooth and elastic, about 10 minutes, adding flour as required to prevent sticking.
Place dough in an oiled bowl and turn over to coat.
Cover bowl with plastic wrap and let dough rise in a warm place until doubled, about 1 hour.
Punch dough down, then knead briefly on a lightly floured board to expel air.
Divide dough into 20 equal pieces and shape each into a ball that is smooth on top.
As you shape balls, dip bottoms in cornmeal.
Set about 1 1/2 inches apart on an oiled 12×15-inch baking sheet.
Rub tops lightly with oil, drape with plastic wrap and let rise until puffy, about 30 minutes.
In a small bowl, beat 1 egg yolk (discard remaining yolk or reserve for another use) with 1 tablespoon water to blend.
Brush rolls lightly with egg yolk mixture.
Move 2 oven racks to the lowest positions in oven.
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.
Bake rolls on second rack (above rack containing pan of water).
Bake until richly browned, 25 to 30 minutes.
Transfer rolls to a rack to cool.
Serve warm or cool.
Servings: Serve
Time preparation: 120 min.
Time total: 150 min.