Directions

1. 1. Soften yeast in water. Combine salt and lukewarm water, beat in 1 cup flour.
2. 2. Blend in softened yeast, stir in 2 1/4 to 2 1/2 cups flour, enough to make a moderately stiff dough.
3. 3. Turn out onto floured work surface; knead for 10-15 minutes, until elastic. Knead in remaining flour.
4. 4. Place dough in lightly greased bowl, turn once to grease top. Let rise until doubled in bulk (60 minutes). Punch down. Let rise until doubled in bulk again (45 Minutes). Divide into 2 portions.
5. 5. Divide each half dough into 12 equal parts. Roll each piece about 12 inches long and 1/2 inch in diameter.
6. 6. Place 1 inch apart on greased baking sheet and brush with a mix of water, slightly beaten egg white. Let rise uncovered until doubled in bulk (60 minutes) Brush again with egg mix.
7. 7. Sprinkle with salt. Place large shallow pan on lower rack of preheated 400 degree F oven, fill with boiling water.
8. 8. Bake dough at 400 degree F for 15 minutes. Brush again with egg mix, and bake an additional 10-15 minutes.