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1
In large bowl, combine 1 cup warm water (about 110u00b0F), sugar, salt and yeast.
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2
Let stand until yeast is soft, about 5 minutes.
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3
Stir in 2 egg whites, 1 cup flour and 2 tablespoons oil.
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4
Add 2 1/2 cups more flour and stir until incorporated.
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5
Scrape dough (it will be soft) onto a well-floured board and dust with more flour.
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6
Knead until smooth and elastic, about 10 minutes, adding flour as required to prevent sticking.
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7
Place dough in an oiled bowl and turn over to coat.
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8
Cover bowl with plastic wrap and let dough rise in a warm place until doubled, about 1 hour.
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9
Punch dough down, then knead briefly on a lightly floured board to expel air.
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10
Divide dough into 20 equal pieces and shape each into a ball that is smooth on top.
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11
As you shape balls, dip bottoms in cornmeal.
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12
Set about 1 1/2 inches apart on an oiled 12x15-inch baking sheet.
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13
Rub tops lightly with oil, drape with plastic wrap and let rise until puffy, about 30 minutes.
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14
In a small bowl, beat 1 egg yolk (discard remaining yolk or reserve for another use) with 1 tablespoon water to blend.
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15
Brush rolls lightly with egg yolk mixture.
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16
Move 2 oven racks to the lowest positions in oven.
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17
When rolls are ready to bake, preheat oven to 400u00b0F, put another large pan on lowest rack and add at least 1/4 inch of boiling water.
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18
Bake rolls on second rack (above rack containing pan of water).
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19
Bake until richly browned, 25 to 30 minutes.
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20
Transfer rolls to a rack to cool.
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21
Serve warm or cool.
