Preheat the oven to 350°F (325°F if convection).
Mix the dry ingredients in a large bowl or standing mixer and bring the water to a boil.
Add the vinegar and egg whites to the dry ingredients, and mix well.
While mixing, add the boiling water until it forms a bread like dough. Dop not over mix.
Set a little bowl with one tablespoon of olive oil.
Scoop 10 rolls using an ice cream scoop.
Rub your hands with a little olive oil and shape dough.
Place on a baking sheet and and sprinkle with a little more rosemary.
Bake in the oven for 50–60 minutes.
Serve with butter.
