The First Bread! Crusty Water Rolls!!

From Sunset Cook Book of Breads (Lane Magazine & Book Co. Menlo Park, Ca) Copyright 1966:

These crusty glazed rolls have a soft, moist interior and a crunchy corn meal bottom crust. To give rolls an extra-crispy crust, place a shallow pan of hot water on the lowest oven shelf; bake rolls below oven center.

1 C. warm water (lukewarm for compressed yeast).
1 tbsp. sugar.
1.5 tsp. salt.
1 package of yeast active dry or compressed.
About 3.5 C. Regular All-Purpose flour, sift before measuring.
2 tbsp. salad oil.
2 egg whites.
cornmeal.
1 egg yolk.
1 tbsp. water.

In a large bowl stir together the water, sugar, salt and yeast. Stir until yeast is dissolved. Add one cup of flour to yeast mixture along with the oil. Beat to a smooth batter. Beat egg whites until stiff, but not dry; fold it into the batter. Add remaining 2 and a half flour and mix to a moderately stiff dough. Turn out on lightly floured board and knead it lightly until smooth, about 4 minutes.
Place in greased bowl, cover and let rise in a warm place, until double in bulk, about 1 hour. Punch down, cover, and allow to rise 15 minutes longer. Punch dough again, cut dough into 18 pieces. Shape each piece into a ball, dip bottoms in cornemal, place onto greased baking sheet, about 50 minutes. Brush rolls with the egg yolk beaten with the 1 tablespoon water. Bake in a hot oven (400 degrees) for 15 to 20 minutes. Makes 1 and 1/2 dozen rolls.