Chewy German Rolls

Combine yeast, sugar, and warm water in a large mixing bowl to create a starter. Allow it to become frothy; approximately 10 minutes will pass.

Combine shortening, salt, and three cups of flour in the bowl. Mix using a dough whisk or heavy spoon for 2 minutes, then incorporate egg whites into the mixture. Gradually add flour in quarter-cup increments until a cohesive mass forms and pulls away from the sides of the bowl. Transfer the dough to a floured surface.

Knead the dough for 8-10 minutes, adding more flour as needed to achieve a smooth and elastic texture with visible bubbles.

Lightly oil a large mixing bowl, place the dough inside, and coat it evenly with oil. Cover the bowl with a damp cloth and allow it to rise in a warm environment until doubled in size, approximately 1 hour. Deflate the dough and shape it into a round before allowing it to rise once more until doubled, about 45 minutes.

Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Deflate the dough and transfer it to a lightly floured surface. Divide the dough into 24 equal portions, shaping each one into an oval roll approximately three and a half inches long. Arrange the rolls on lightly greased baking sheets, cover them, and allow them to rise until doubled in size, approximately 40 minutes.

Place an empty baking sheet on the bottom rack of the oven. In a small bowl, lightly whisk together egg whites and two tablespoons of milk to create an egg wash. Brush the risen rolls with the egg wash, then immediately place them in the oven.

Bake the rolls at 425 degrees Fahrenheit (220 degrees Celsius) for approximately 20 minutes, or until the tops are golden brown. Remove them from the oven and allow them to cool on a wire rack.