Rhodes Copycat Dinner Rolls

Ingredients:
6 T ground flax mixed with 3/4 cup water (or 6 eggs, room temperature (beaten))
12+ cups all purpose flour
3 Tbsp. active dry yeast
2 tsp. salt
1 cup sugar
3 cups water
1/4 cup oil

1. Put six cups flour in mixer. Add yeast, salt, sugar, water, oil, and eggs. Mix well.
2. Add the rest of flour one cup at a time until dough cleans the sides of the bowl.
3. Mix for about 10 minutes. Dough should be soft, smooth, elastic, wet, and not sticky. It should cling to hook and almost clean sides of the mixer. Touch dough lightly. Add more flour if dough sticks to your fingers.

4. Allow to rise until double for about 30 minutes. (Don't leave the bread maker lids on--they will get popped off and might get broken.)

5. Shape rolls as desired and place on greased baking sheet.
6. Cover with plastic wrap, allow to rise in oven with light on until at least double (20-­30 minutes?).

7. Remove rolls from oven while it preheats to 350.

8. While the oven is preheating, beat an egg white for an egg wash over the rolls. Don't let egg wash get on bottom of the rolls or they will brown faster and trick you into thinking they are done.

9. Sprinkle coarse kosher salt over rolls.

10. Bake in oven for 12 minutes (rotate pans halfway through). Check bottoms to be sure done. 

11. Remove when tops are golden brown.

https://www.theidearoom.net/rhodes-rolls-copycat-recipe/
makes about 48 small rolls