Hard Rolls

In a mixing bowl, combine the yeast, salt, and 2 1/2 cups of the flour. Beat on medium speed with an electric mixer until blended.

With the mixer running, add the corn oil followed by the egg white, sugar, and water. Continue to mix for 3 minutes.

Change the mixer to use a dough hook. Knead the dough with the hook for 7 minutes, adding the remaining flour halfway through the kneading time. Adjust the consistency of the dough with additional flour or water as needed.

Place the dough in a greased bowl. Cover lightly with a towel and let rise until doubled in size, about an hour.

Punch down the dough and let rise again for 15 minutes.

Divide the dough into 12 pieces. Form each into a round roll and place on a greased baking sheet.

Let the rolls rise until doubled in size, about 30 minutes.

Preheat the oven to 375 degrees F. Place the baking sheet in the oven and bake at 375 degrees F for 30 minutes or until golden brown. The rolls will sound hollow when tapped when they are baked through.

Remove the rolls from the oven and let cool on a wire rack.

For a crisper crust, mist the rolls with water during the baking time. For a softer crust, brush them with milk.