Kaiser Rolls

When I got tired of paying 70 cents per roll at stop and shop, I started my search for a good recipe for a hard roll.  My best effort yet is this one titled Kaiser Rolls.  I eliminated the marking on the top because it was a lot of work and the taste is exactly the same.  These rolls are hearty but not to heavy - perfect for a sandwich - especially when you have access to a toaster oven to toast your sandwich in.  I usually make around 15 per batch, an odd number, but Rich likes them to be big enough to fit a slice of provolone on without it hanging over the edge.  They stay fresh for about three days, but they freeze great (unlike the kind you buy from the grocery store) and they only cost about 20 cents to make!

INGREDIENTS
2 tablespoons dry yeast
2 1/2 cups water (105-115F)
2 tablespoons Crisco
1 tablespoon sugar
2 teaspoons salt
6-7 cups flour
3 egg whites

1. Beat egg whites until stiff - set aside
2. Combine yeast and warm water, let sit for about 5 minutes
3. Add shortening, sugar, salt and 3 cups of the flour
4. Beat dough on med speed for 2 minutes.
5. Fold egg whites into yeast mixture
6. Gradually add flour 1/4 cup at a time until dough comes together and begins to pull away from bowl.
7. Turn onto a floured surface
8. Knead, adding more flour as needed, for 8 minutes until smooth and pliable with bubbles.
9. Place in lightly oiled bowl, turn to coat, and cover with damp towel.
10. Let rise until double, about 1 hour
11. Punch down, cover and let rise again until double (another hour)
12. Divide dough into 14 equal pieces
13. Shape into rolls - brush tops with melted butter
14. Cover and let rise for about 45 minutes
15. Preheat oven to 425
16. Put a shallow pan on the bottom shelf of oven
17. Place 1 cup of ice cubes in the heated pan in oven
18. Immediately put the rolls in oven and bake 20 minutes until golden brown
19. Remove and cool on racks.

These rolls freeze great - taste almost as fresh when you take them out of the freezer.