1 1/2 cup warm water
2 pkg yeast
2 tbsp sugar
1 1/2 tsp salt
3 tbsp melted butter or margarine
5 cup flour
3 egg whites, beaten stiff
1 egg white, beaten with 1 tbsp water
Cornmeal, bottom of pan

Measure water into a mixing bowl.  Add yeast, stirring until dissolved.  Blend in
the sugar, salt and butter.  Stir in 2 cups of the flour until the batter is smooth.
Fold in the beaten egg whites into the dough mixture.  Add enough flour to form a soft,
workable dough.  Turn out on a floured board and knead until smooth and resilient, about
10 minutes.  Place dough in a warm, greased bowl, turning to coat the top.  Cover loosely
with plastic wrap and allow to triple in bulk, about 1 1/2 hours.  Punch down.  Knead
in the bowl, recover and let rise until doubled, about 1 hour.  Knead lightly on a floured
board, cover and let rest 10 minutes.  This recipe will make 16 large or 32 smaller rolls.
Form rolls into desired shape and place on greased baking sheets lightly sprinkled
with cornmeal.  Cover and let double, about 45 minutes.  Brush with egg wash.  Bake in
preheated 400* oven for 15-20 minutes.