|Cake yeast||1 Tablespoon|
|Warm water||2 Cup (32 tbs)|
|Flour||6 Cup (96 tbs)|
|Egg white||1 (Unbeaten)|
Crumble yeast over water.
Stir until dissolved.
Add sugar, salt, and 3 cups of flour.
Stir to mix; beat until smooth.
Work in 2 1/4 cups more flour with your hands.
Sprinkle some of remaining flour over flat surface.
Turn dough onto floured surface; knead until smooth, about 10 minutes.
If dough sticks to surface, add more flour.
Shape dough into smooth ball.
Place ball in greased bowl; grease top.
Cover; let rise until doubled in bulk.
Form rolls by pinching off pieces of dough size of an egg.
Shape into smooth roll.
Place on greased cookie sheet.
With scissors make cross-shaped gash 1/2 inch deep in top of each roll.
Cover; let rise until double in bulk.
Bake in 425°F oven in which shallow pan of boiling water has been placed on floor of oven.
Bake 20 minutes.
Remove from oven; brush with egg white.
Return to oven 2 minutes.
Serving size: Complete recipe
Calories 2818 Calories from Fat 64
% Daily Value*
Total Fat 8 g11.8%
Saturated Fat 1.2 g6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3967.5 mg165.3%
Total Carbohydrates 590 g196.7%
Dietary Fiber 21.5 g85.9%
Sugars 17.2 g
Protein 82 g163.8%
Vitamin A Vitamin C 0.03%
Calcium 13.4% Iron 196.4%
*Based on a 2000 Calorie diet