Directions

1. In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. Add oil, 2 cups of flour and the salt; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
3. Grease a 9x13 inch baking pan. Turn the dough out onto a lightly floured surface and divide into twelve equal pieces. Form the pieces into rounds. Place the rounds into the prepared pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 20 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. Beat together the egg white and water. Gently brush the risen rolls with the egg wash and then bake at 350 degrees F (175 degrees C) for 15 minutes or until the rolls are golden brown.