1 1/2 cups warm water
1 Tbsp. active dry yeast
2 Tbsp. sugar
2 Tbsp. olive oil
1 tsp. salt
4 c. bread flour
corn meal for dusting
1 egg white
- In a large bowl, stir together yeast, sugar, and water. Let stand for 10 minutes.
- Add oil, salt, and 2 cups flour, mix well. Stir in remaining flour 1/2 cup at a time until the dough pulls off of the sides of the bowl. Turn out onto a lightly floured board and knead until smooth and elastic, about 8 minutes.Lightly oil a large bowl. Place dough in bowl and turn over to coat. Cover with a damp towel, allow to rise in a warm place until doubled.
- Preheat oven to 400F. Punch down dough and return to floured board. Divide into approximately 16 equal pieces and shape into round balls. Place on greased baking sheets 2 inches apart. Cover with a damp cloth and allow to rise until double.
- Brush each roll with egg white and dust lightly with corn meal. Bake on center oven rack for about 20 minutes or until golden brown. For a really crusty outside, brush again with egg white halfway through baking time.