| • | Combine yeast and white sugar with warm water in a large bowl. Stir to dissolve yeast and sugar.
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| • | Leave the mixture aside for about 10 minutes till it turns creamy.
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| • | Add shortening, salt and 3 cups of flour.
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| • | Whisk the dough for 2 minutes until smooth.
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| • | Add egg whites.
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| • | Add the remaining 4 cups of flour, ¼ cup at a time. Mix till the dough forms a mass and pulls away from the bowl.
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| • | Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. Add more flour, if required.
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| • | Oil a large bowl lightly. Place the dough into the ball and turn to coat well.
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| • | Cover the bowl with a damp cloth and leave it a warm place for 1 hour till it rises to double its size.
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| • | Thereafter, punch the dough and shape it into round dough.
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| • | Leave it aside for another 45 minutes for rising.
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| • | Preheat oven to 425 °F (220 °C).
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| • | Punch the dough again and divide it into 24 equal portions.
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| • | Form each portion into oval rolls, about 3½ inches long.
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| • | Place the rolls on lightly greased baking sheets.
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| • | Cover the rolls and let them rise for another 40 minutes.
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| • | Place an empty baking sheet in the bottom rack of the oven.
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| • | Beat the egg white lightly in a small bowl.
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| • | Add cold milk and stir to make cold wash.
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| • | Brush the rolls with egg wash.
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| • | Place 1 cup of ice cubes on the hot baking sheet in the oven. Immediately place the rolls for baking in the oven.
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| • | Bake the rolls for 20 minutes till the tops turn golden brown.
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| • | Remove and cool on a wire rack. |
