In the bowl of a stand mixer (or large bowl if making by hand), add your warm water, sugar,
and yeast. Stir to combine and let sit for 10 minutes. This is called proofing the yeast. It
should start looking foamy and smell "yeasty".
Using your paddle attachment on your mixer (or large rubber spatula), mix in your salt, garlic
powder, Italian seasoning, and 2 cups of the flour. Mix until a doughy consistency has formed.
Now add in your remaining flour, 1/2 cup at a time, mixing well in between additions. I had to
use all my remaining flour, but you may not. Just watch that your dough looks tacky, but not
At this point, turn off the mixer and switch to a dough hook. Mix on medium speed for 4-6
minutes. This is kneading the dough. It will spiral and pull away from the sides of the bowl,
kind of slapping around hitting the sides as it kneads/mixes. It will look smooth and elastic
when you are finished.
If you're not using a stand mixer, you would turn out your dough onto a floured surface and
knead by hand for 6 minutes or so until it becomes smooth and elastic.
Lightly oil (I use cooking spray) a large bowl, place the dough in the bowl, turn to coat in the
oil, cover with a clean kitchen towel, and place in a warm spot in your kitchen to rise for 40
minutes or until doubled in size.
Remove dough from the bowl, place it on a lightly floured surface, and punch the dough
down. Literally. Punch it a couple times.
Divide into 4 equal portions. Take each section and form into a ball. Line a baking sheet with
parchment paper (or grease it), and sprinkle with your cornmeal. Place the balls of dough
onto the baking sheet, cover, and let rise again, for about 35 minutes.
Preheat your oven to 400 degrees. Beat your egg white with water until frothy. Bake your rolls
for 15 minutes, then brush with the egg wash mixture. Bake for another 10-15 minutes until
golden brown on top. Cool on wire racks.
To make them into bowls, simply cut about 1/2" off the tops of the rolls, and scoop out most
of the insides.