Yield: 8 burger sized rolls or 12 dinner sized rolls
1 T. yeast
1 ½ c. hot water
5 c. bread flour
2 t. salt
2 T. sugar
3 T. soft butter
1 Egg white
½ c. water + 1 T. cornstarch heated till thick for baste
Preheat oven to 425 degrees F
-Dissolve yeast in hot water.
-Let stand 5 minutes until frothy.
-Add butter, eggwhite, sugar and salt.
-Add half the flour being sure all is mixed well
-knead in the remaining flour, 1 cup at a time
-Knead 8-10 min.
-Rise in greased, covered bowl 1 - 1/2 hours until doubled.
-Punch down and rest 10 min.
-Shape 8-12 rolls and place on greased and cornmeal sheet
-slash the top of each roll with a sharp blade.
-Rise 1 hour until doubled in size
-Brush w/ starch wash (You can also use an egg with a Tablespoon water to brush your rolls with for shine)
-Bake 15 min.