Brotchen (German Breakfast Rolls)

Pour 2-1/2 cups flour into a large bowl and make a well.  Pour yeast, sugar and two tablespoons of warm water (the water comes from the 1 cup listed above) in the well.  Mix yeast, sugar and water carefully within the well. Do not mix with the flour at this time.  Cover the bowl with a cloth and set it in a warm place for 15 minutes.  Add the remaining water and oil and beat until mixed.
Turn out on counter top and knead until smooth.  Ad the remaining 1/2 cup flour as needed.  Put dough in a bowl, cover and let rise until double in size.
Punch down and dived the dough into 12 parts.  Shape into oval rolls and place 3 inches apart on a greased and floured cookie sheet.  Cover and let rise until double in size.
Beat egg white and 1 teaspoon water with a fork until frothy and brush on the rolls.  Bake in a preheated oven at 450 degrees for 15 to 20 minutes until golden brown.