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1
For loaves: spray the ends of loaf pans with non-stick spray and line bottom and long sides with parchment.
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2
For sandwich rolls: line pans with parchment.
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3
Add warm water, sugar and yeast to mixing bowl and let stand about 15 minutes.
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4
Combine the remaining dry ingredients in a bowl, whisking them to blend well.
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5
Set aside.
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6
Add the vinegar, oil and egg whites to the yeast, sugar and water in the mixing bowl, and turn on mixer to a low setting.
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7
Add the dry ingredients, about 1/3 at a time while continuing to mix at low speed.
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8
Turn up to medium speed (4 on a KitchenAid stand mixer).
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9
Mix for two minutes.
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10
The finished dough will look like a thick batter.
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11
For loaves, divide the batter between two loaf pans.
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12
For sandwich rolls, using a one ounce ice cream scoop, measure out two level scoops of batter for each sandwich roll.
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13
Flatten and spread out the batter a little for the rolls.
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14
To keep the dough from drying out while rising, either sprinkle the tops with rice flour or spray with non-stick cooking spray.
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15
Allow to rise in a warm place for an hour, then bake in a preheated 375 degrees F oven.
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16
Rolls: bake 18 to 20 minutes Loaves: bake 35 40 minutes.
