In a large bowl, combine 2 cups flour, yeast and salt. Add 2 cups warm water. Beat with electric mixer at low speed 30 seconds, scraping the sides of bowl constantly. Beat at high speed 3 minutes. With spoon, stir in as much remaining flour as possible. Turn out onto lightly floured surface and knead in enough of remaining flour to make stiff dough that is smooth and elastic, kneading 8-10 minutes. Shape into a ball and place in greased bowl, turning to grease surface. Cover and let rise in a warm place until double, about 1-1 1/2 hours. Grease baking sheet. Punch down, turn onto lightly floured surface and divide in half. Cover and let rest for 10 minutes. Cut each half in 24 pieces. Roll each piece in a rope 8 inches long. Place ropes on baking sheet, cover and let rise until nearly double, about 30 minutes. Beat egg white with water and brush ropes with mixture. Sprinkle with coarse salt, garlic salt, or Parmesan. Bake in 375 degree F oven for 10 minutes. Reduce temperature to 300 degrees F and bake 20-25 minutes longer. Makes 48.
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