Instructions: Combine water, sugar, salt and yeast; let stand until bubbly (about 15 minutes). Add 1 cup of the flour and the oil; beat until smooth. In small bowl, beat egg whites til stiff, but not dry; fold into batter. Gradually beat in about 2 cups more of flour to make a stiff dough. Turn dough out onto a floured board; knead til smooth and satiny (5-20 minutes) adding flour as needed to prevent sticking. Place dough in bowl, cover and let rise in warm place til doubled (about 1 hour). Punch down dough, cover and let rise 15 minutes longer. Punch down dough again, knead briefly and divide into 18 pieces. Shape each into a ball and dip bottoms in cornmeal and place 1 1/2 inches apart on greased baking sheet. Cover and let rise til almost doubled (about 50 minutes). Brush rolls with egg yolk and water mixture. Place a rimmed baking sheet on lowest rack of 400 oven and pour in boiling water to a depth of 1/4 inch. Bake rolls on rack just above pan of water for 15-20 minutes or til richly brown.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.