Ingredients
Scale
- 1 1/2 cup warm water
- 1 pkg yeast or 2 1/4 tsp
- 2 tabelspoons sugar
- 4 cups flour
- 2 teaspoons sea salt
- 4 tablespoons butter, softened
- 1/4 cup baking soda
- 2 quarts water
- 1 egg, lightly beaten with 1 tablespoon of water
- course sea salt (or pretzel salt)
Instructions
- In a large mixing bowl combine warm water, yeast and sugar. Let stand 5 -10 minutes or until foamy. Add flour, salt, butter and mix until combined. Knead dough on a floured surface until it forms a ball of dough, you may need to add a little more flour. Cover with towel and set in warm place to rise for approx 1 hour or until doubled in size.
- Once the dough has risen, place on a floured surface. Line a baking sheet with parchment paper sprayed lightly with cooking spray or a sil-pat. Cut dough into 8 even sized pieces. Shape each piece into a roll (about 2 inches x 5 inches). Place on baking sheet at least 1″ apart. Cover with a towel and let rise 30 minutes or until doubled in size.
- Preheat over to 425. Place rack in middle positions. In a large saucepan, bring water to a boil, add baking soda and lower heat to simmer. Put 3-4 rolls at a time into boiling water for 30 seconds, then turn over for another 30 seconds. Remove with a slotted spoon to a clean towel. Then place back onto prepared pan.
- With a pastry brush, brush tops and sides of each roll with egg wash. Top each roll with course salt. Then with a sharp knife, make 3 cuts into the top of each roll. Bake rolls in preheated oven for 20-25 minutes or until buns are brown.
- Eat as is, with some dijon mustard, or as a bun for a sausage or sandwich.