Preheat the oven to 450°F.

Place the flour in a large mixing bowl and make a well in the center.

In a small bowl or measuring cup, combine the yeast, sugar, and 2 tablespoons of the warm water.

Pour the yeast mixture into the well in the flour. Do not mix it into the flour yet.

Cover the bowl with a clean cloth and place it in a warm, draft-free location. Let stand for about 15 minutes.

Add the remaining warm water and oil. Mix until well combined, then add the salt.

Turn the dough onto a lightly floured work surface and knead until smooth and elastic, adding the remaining flour as needed.

Place the dough in a bowl, cover, and let rise in a warm place until doubled in size, about 30–40 minutes.

Punch the dough down and divide it into 12 equal pieces. Shape each piece into an oval roll.

Place the rolls about 3 inches apart on a greased and floured baking sheet. Cover and let rise again until noticeably puffy or nearly doubled in size.

Beat the egg white with 1 teaspoon water until frothy. Brush the mixture over the tops of the rolls.

Bake for 15–20 minutes, or until the rolls are golden brown and the crust is crisp.

Serve warm or allow to cool before serving.