Crusty French Rolls

This bread machine recipe is a keeper. Super simple and delish. Just be sure to freeze any rolls you don't eat the same day you bake them. They reheat wonderfully in the oven!

Crusty French Rolls

1 1/4 cups water (70 to 80 degrees F)
2 teaspoons sugar
1 teaspoon salt
3 1/2 cups bread flour
1 1/4 teaspoons active dry yeast
1 tablespoon cornmeal
1 egg white
1 tablespoon water

1. In bread machine pan, place the first five ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface. Divide into 18 portions; shape each into a round ball. Place on a lightly greased baking sheets; sprinkle with cornmeal.
3. Cover and let rise in a warm place until doubled, about 45 minutes.
4. Beat egg white and water; brush over dough.
5. Bake at 375 degrees F for 15 minutes; brush again with glaze. Bake 10 minutes longer or until golden brown.