These rolls are wonderfully crusty. The beaten egg whites give them a light, soft crumb. If desired, brush the rolls with 1 egg yolk, beaten with 1 to 2 tablespoons water or milk, and sprinkle with Everything Seasoning.

Stir together in a large bowl or a stand mixer fitted with the dough hook:

Add:

Mix by hand or on low speed until thoroughly blended. In a separate bowl, beat until soft peaks form:

Fold into the dough. Gradually stir in until the dough is moist but no longer sticky:

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 once to coat with oil. Cover with plastic wrap and let rise in a warm place (75° to 85°F) until doubled in bulk, 1 to 1 ½ 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, round each piece into a ball. Lightly dust a baking sheet with:

Place the rolls 2 inches apart on the baking sheet. Loosely cover with oiled plastic wrap and let rise in a warm place (75° to 85°F) until doubled in bulk, about 1 hour.

Position racks in the center and bottom third of the oven and place a 13 × 9-inch baking pan on the lower 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 about 5 minutes in a 400°F oven.