Pan: 18 By 26-Inch Sheet Pan Temperature: 400 F. Oven

1. Sprinkle Yeast Over Water. Do Not Use Temperatures Above 110 F Mix Well. Let Stand 5 Minutes; Stir.

2. Place Water, Egg Whites, Sugar, Salt, Shortening, And Flour In Mixer Bowl. Add Yeast Solution.

3. Using Dough Hook, Mix At Low Speed 1 Minute Or Until All Flour Mixture Is Incorporated Into Liquid. Continue Mixting At Medium Speed 10 Minutes Or Until Dough Is Smooth And Elastic. Dough Temperature Should Be 78 F To 82 F. F.

4. Ferment: Set In Warm Place (80 F) About 1 1/2 Hours Or Until Double In Bulk.

5. Punch: Divide Dough Into 3 To 4 Lb Pieces. Shape Each Piece Into A Smooth Ball; Let Rest 10 To 20 Minutes.

6. Roll Each Piece Into A Long Rope Of Uniform Diameter. Cut Rope Into Pieces About 1 Inch Thick, Weighing 1 1/2 Oz Each.

7. Make-Up: See Guide For Hot Roll Make-Up (Recipe Card No.D0006). For Various Styles. Place Rolls On Greased Pans In Rows 4 By 6 So That They Do Not Touch Each Other During Proofing Or Baking.

8. Proof: At 90 F. To 100 F. Until Double In Size. Brush With Hot Cornstarch Wash (Recipe No. D05400).

9. Bake: 25 To 30 Minutes Or Until Golden Brown. Brush Again With Cornstarch Wash Immediately After Removal From Oven.