In large bowl, combine 2 cups flour, undissolved yeast, sugar, rosemary and salt. Add water and olive oil to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 egg whites and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Divide dough into 24 pieces; roll to 24-inch ropes. Fold ropes in half and twist several times; pinch ends to seal. Place on 2 greased baking sheets. Cover; let rise in warm place for 15 minutes.
Lightly beat remaining egg white. Brush on rolls. If desired, sprinkle with sesame seed. Preheat oven to 450°F. Bake 12 minutes or until done, switching positions of sheets in oven halfway through baking. Remove from sheets; cool on wire racks.
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