In your stand mixer or large bowl combine 1 ½ cups flour, yeast, sugar, and salt and warm water.

Beat on low to medium speed 30 second to combine ingredients. Scrape down side of bowl.

Turn up mixer speed to high and beat for 3 minutes. Add remaining flour and mix on low until most of the flour is incorporated.

Turn out onto lightly floured surface and knead in remaining flour. Continue to knead dough until smooth about 7 minutes.

Lightly grease your mixer bowl. Shape dough into ball and place in bowl, turning once to grease both surfaces.

Cover, let rise in a warm place until doubled in size about 1 hour to 1 ½

Preheat oven to 375 degrees.

Lightly grease baking sheets and sprinkle with cornmeal.

Turn out dough to lightly floured surface, punch down and divide into 10 equal portions with knife.

Shape each piece and pull ends under. Place on baking sheets and using a sharp knife cut a slit about ¼ inch along center of each bolillo.

Combine milk and egg white and milk. Brush tops and sides of each bolillo.

Bake bolillos for 15 minutes. Remove from oven and brush again with egg wash. Return to oven and continue to bake another 12-15 minutes until rolls are lightly golden.