Crusty Brown Rolls

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt, shortening and 2 cups flour; beat well. Add beaten egg whites. Stir in enough remaining flour to make a soft dough that leaves the sides of bowl.

Turn out on lightly floured surface. Knead dough until smooth and elastic and tiny blisters show on the surface (about 5 minutes.) Place in a lightly greased bowl; turn dough over to grease top.

Cover with a damp cloth. Let rise in a warm place until doubled, about 1 hour.

Punch down. You may shape the dough at this point. For superior results, let the dough rise again until doubled; then punch down and shape. Follow directions for shaping given with each type roll (see Variations.)

Place rolls on greased baking sheets sprinkle lightly with cornmeal. Beat slightly the white with water. Brush on rolls as directed for each variation. Bake at 425 degrees F for 20 minutes or until brown and crusty. Place in a large shallow pan of boiling water on the bottom of oven to provide steam while the rolls bake. This makes sure the rolls are crusty.

Variations:

French Rolls Shape raised dough in 3 inch balls. Flatten to make 4 inch circles or 6 inch tapered oblongs 3/4 inch thick. Use a very sharp knife or razor to make shallow cuts about 1/4 inch deep on top. Place on baking sheet; brush with egg mixture. Sprinkle with poppy or sesame seeds. Let rise until doubled; brush again with egg mixture and bake.

Italian Bread Sticks Divide raised dough into 4 portions; roll each to a 7 x 4 inch rectangle. Cut in 8 (1/2 inch) strips. Roll strips to make 8 inches long. Place on baking sheet; brush with water. Let rise until doubled; brush with water and bake.

Onion Rolls Shape raised dough in 3 inch round rolls 1/2 inch thick; make hollow in centers with fingers. Fill with an onion mixture made by soaking 3 Tablespoons instant minced onions in 3 Tablespoons cold water, then drained and mixed with 1 Tablespoon poppy seeds.

Brush with egg mixture. Let rise until doubled; brush again with egg mixture and bake.

Salty Caraway Crescents Divide the raised dough into 4 portions. Roll each portion into a very thin 16 inch square. Cut each into 16 (4 inch squares.) Roll each, starting at a corner, diagonally to opposite corner; seal, curve ends and roll gently under the palms of the hands to lengthen slightly. Place on baking sheet. Brush with egg mixture. Let rise until doubled; brush again with egg mixture. Sprinkle with coarse salt and caraway seeds and bake.

Recipe Source: Farm Journals Best Ever Recipes