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Crusty Hard Rolls
1/2 cup warm water
1 cup flour
1/8 teaspoon yeast

Mix together, cover, let rise over night.

All of starter
3 1/2 cups flour
1 cup warm water
1 1/2 teaspoons salt
1/4 teaspoon yeast

Combine all ingredients. Let rise for 3 hours, punching down and turning over after one hour and again after 2 hours. Divide into 12 pieces, shape into balls and firm them up by rolling them on an unfloured surface. Place the rolls on parchment lined baking sheet, cover, let rise 1 1/2 hours. Refrigerate several hours or over night.
Remove from refrigerator, brush with 1/2 cup water mixed with egg white. Slash a 1/4 inch cut across each top and bake in 425 degree oven for 20 to 25 minutes.
Recipe featured in Bread Daily on 10/03/01.