Instructions: Soften yeast in warm water. In mixing bowl, combine sugar, shortening, salt and boiling water. Cool to lukewarm. Add egg whites, 2 cups flour and yeast; mix well. Gradually add remaining flour to form a stiff dough. Knead on well-floured surface until dough is smooth and satiny, 8 to 10 minutes.

Place in greased bowl, turning dough to grease all sides. Cover; let rise in warm place until doubled, about 1-1/2 hours. Punch down dough. Cover; let rise again for 45 minutes. Shape dough into 11 2-inch balls; place about 2 inches apart on greased cookie sheets. Let rise again until doubled, about 1 hour. Bake at 450 degrees for 15 to 20 minutes, until golden brown and crusty.

YIELD: ABOUT 24

TIP: For crustier rolls, just before baking place a large shallow pan on lower rack of oven; fill with boiling water,

Garlic Rolls: Combine 14 cup melted butter and A teaspoon garlic powder or garlic salt. Brush rolls with butter mixture before baking.

Seed Rolls: Before baking, brush rolls with milk. Sprinkle with poppy seed or sesame seed.

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