Stir together the water, sugar, oil, and salt along with about a cup of flour. Making sure that the water is only warm, not hot, beat in the yeast and allow to sit about 10 to 15 minutes until the mixture becomes a little bubbly.
Gradually beat in the remaining flour until completely mixed.
Turn dough out on to a well floured surface and knead until smooth and elastic.
Place in a large bowl with a tight lid (or a large plastic bag) and refrigerate for 2 to 24 hours.
Remove from refrigerator and allow to double in bulk--this may take a little longer than you are accustomed to wait, since the dough will be very cold. Then shape into rolls--for best results, do not make too small. This size recipe will make 12 to 18 rolls. Place well apart on a greased baking sheet and allow to raise until about once more doubled in size.
Preheat oven to 400 to 425 degrees--the hotter the oven, the quicker a crust will form. If desired, you can put a pan of hot water in the bottom of the oven when you start heating it; this can result in an even crisper crust.Mix one egg white with about 1 tablespoon of water. Brush over the tops of the rolls when they are ready to go into the oven. If desired, you may sprinkle the rolls with coarse salt, sesame or poppy seeds, etc. Put the rolls in the oven and immediately close the oven door. Bake the rolls for about 15 minutes, until golden brown. (If you are using hot water for steam to develop the crust, do not open the oven before 15 minutes so that any steam generated will not be lost.)