In a large bowl place 1 cup of very warm water.
Add 1 tsp of sugar. Stir to dissolve.
Sprinkle in one package (2 1/4 tsp or 1 Tbs) of Dry Active Yeast.
Wait one minute then stir.
Wait five minutes for the yeast to "proof": the water should get foamy.
Add 2 Tbs vegetable oil.
Add one cup of Bread Flour. Stir well.
Add second cup of bread flour. Add 1 tsp kosher salt. Stir well.
Add 1/2 to 1 cup more bread flour, stirring then mixing with hands until you achieve a firm, moist , elastic dough that is easy to handle. Scrape all the dough from the bowl sides and mix on a surface, adding minimal more flour to achieve the perfect consistency. (Ask me to show you once, and I am sure you will get the idea.
Knead the dough a few minutes and form a smooth ball.
Lightly oil the bowl and put the dough in the bowl and rotate the ball to cover the surface lightly with oil. Cover the bowl with a cloth and let the dough rise one hour.
Dump out the dough. WIth a bench knife bisect the ball, and subsequently each piece until you have eight or sixteen equal pieces. Take each one and form it into a ball.
Prepare a cookie sheet or baking pan with sheet of parchment paper, lightly sprayed Pam or wiped with oil, and generously sprinkled with corn meal.
On a lightly floured surface, take each ball and with a rolling pin roll it into a triangle. The thinner the better. 1/8 size balls will roll out to be about an 8" equilateral triangle, 1/16 size will be about 4" triangles. Quickly roll up from one bottom edge to the apex. Place the roll-up onto the prepared sheet. Repeat with each ball. Place evenly so there is rising room!
Cover with the towel. In 40 minutes, turn on the oven to= 350 degrees.
Beat one egg in a small bowl. Brush (using pastry brush) each risen roll with egg white. Sprinkle each generously with caraway seeds. Sprinkle each generously with kosher salt.
Wait at least five minutes and then put the tray into the oven.
Check first in ten minutes, then at least every five minutes. Depending on many factors, the cooking time is 12 to 20 minutes.
When richly brown, remove from oven Wait one minute and remove to cooling rack.