I use my stand mixer, in the mixing bowl, add 1 1/2 cups of the flour, yeast, sugar, salt and warm water. With paddle attachment mix on low until incorporated and then set to medium high and mix for 3 minutes.
Attach knead hook to stand mixer, and add remaining flour and knead for about 5 minutes. Remove dough from bowl and hand knead a little until smooth and formed into a nice round. Add a little oil to the mixing bowl and place dough inside and cover. Let poof until double in size, about an hour.
Remove dough from bowl and knead a few times again on a slightly floured surface. Divide into 12 even portions. Shape each into a little loaf with a slight pull and twist on the ends. Place on a cookie sheet lined with parchment paper and sprinkled with cornmeal. Use a sharp knife to make a cut down the center top of each roll.
In a ramekin mix the egg white and milk. brush the mixture over the top and sides of the rolls. Cover and let rise for another hour.
Preheat oven to 375 degrees, bake rolls for 15 minutes. Brush tops with more of the egg/milk mixture and continue cooking for another 10 minutes until golden brown. Cool on a wire rack.
