HARD ROLLS (VIENNA ROLLS)

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Twelve 2 1⁄4-inch rolls
These rolls are wonderfully crusty. The beaten egg whites give them a light, soft crumb.
Combine in a large bowl or the bowl of a heavy-duty mixer and let stand until the yeast is dissolved, about 5 minutes:
  1⁄4 cup warm (105° to 115°F) water
  1 package (2 1⁄4 teaspoons) active dry yeast
Add:
  1 cup warm (105° to 115°F) water
  2 to 2 1⁄2 cups all-purpose flour
  2 tablespoons vegetable shortening
  1 tablespoon sugar
  1 1⁄4 teaspoons salt
Mix by hand or on low speed until thoroughly blended.
Beat until soft peaks form:
  2 large egg whites
Fold into the dough. Gradually stir in until the dough is moist but no longer sticky:
  1 3⁄4 to 2 cups all-purpose flour
Knead for about 7 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic. Transfer the dough to an oiled bowl and turn it once to coat with oil. Cover with plastic wrap and let rise in a warm place (75° to 85°F) until doubled in volume, 1 to 1 1⁄2 hours.
Punch down the dough, knead it briefly, and let rise again until doubled, about 1 hour.
Punch down the dough and divide it into 12 pieces. On an unfloured work surface, roll each piece into a ball. Loosely cover the balls of dough with plastic wrap. Lightly dust a baking sheet with:
  Cornmeal
Place the rolls 2 inches apart on the baking sheet. Loosely cover with oiled plastic wrap and let rise in a warm place until doubled, about 1 hour.
Set the racks in the middle and bottom of the oven and place a 13 x 9-inch baking pan on the bottom rack. Preheat the oven to 425°F.
Place the rolls on the center rack and immediately pour 2 cups boiling water into the hot baking pan. Bake the rolls until golden brown and crusty, about 20 minutes. Serve freshly baked and warm, or reheat for 4 to 6 minutes in a 400°F oven.