2½ to 3 cups flour
1 package active dry yeast
5 ml sugar
5 ml salt
5 ml oil
250 ml warm water
1 egg white

Pour 2½ cups flour into a large bowl and form a well in the center.
In a separate container, mix yeast, sugar, and two tablespoons of water (the water comes from the 1 cup listed above ).
Pour the yeast mixture into the well but do not mix with the flour at this time.
Cover the bowl with a cloth and set it in a warm place for 15 minutes.
Add the remaining water and oil and beat until mixed. Turn dough out on counter top and knead until smooth.
Add the remaining ½ cup flour as needed. Put dough in a bowl, cover, and let it rise until double in size.
Punch down and divide the dough into 12 parts. Shape into oval rolls and place 3″ apart on a greased and floured cookie sheet.
Cover and let rise until double in size. Beat egg white and 1teaspoon water with a fork until frothy and brush on the rolls.
Bake in a preheated oven at 230ºC for 15 to 20 minutes until golden brown

Plasing: Annette Breytenbach van Wyk