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Dissolve yeast in 1/2 cup water. Set aside.
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In a bowl, combine sugar, salt, remaining water, 1 cup flour and oil. Stir in dissolved yeast. Beat until smooth.
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Beat egg whites until stiff but not dry. Fold into batter.
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Gradually beat in 2 cups of the remaining flour to make a stiff dough.
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Turn out dough into a floured surface. Knead until smooth and satiny.
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Transfer to greased bowl then cover and let rise in a warm place until double in bulk. Punch down dough, cover and let rise 15 minutes longer.
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Knead briefly to release air.
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Shape according to desired output. Dip bottom in cornmeal. Place on greased baking sheets. Cover and let rise until double in bulk.
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Brush loaves with egg yolk mixture, Place a shallow pan of hot water on the lowest oven rack. Bake rolls at 400F just above the pan of hot water for 15 to 20 minutes or until brown. Cool.