Ingredients
Dough
- 480 g Bread Flour 4 cups
- 2 tbsp Dark brown sugar
- 2 tsp Salt
- 2¼ tsp Instant yeast
- 1¼ cup Water warm
- 2 tbsp Milk 2% or Whole
- 2 tbsp Unsalted butter softened
- Coarse salt for sprinkling
Water Bath
- 8 cups Water
- 1 tsp Salt
- ¼ cup Baking soda
Instructions
- Weigh out your flour into the mixing bowl of your stand mixer, dough hook attached. Add salt, yeast, and brown sugar, making sure that the yeast and salt are added next to each other.
- Add in milk and water and begin mixing on low until all ingredients have come together and started to form a dough.
- Add in 1 tbsp of softened butter, letting it be fully incorporated into the dough before adding the remaining butter.
- Let mixer knead dough for about 5-8 minutes or until the dough is smooth and sticky.
- Lightly grease a bowl and place dough into it, covering and placing in a warm area to rise. Depending on temperature of your house this could take 1-3 hours, however about 90 min is a good time to check and see if the dough has doubled in size.
- Prepare a baking sheet lined with parchment or silicone mat. Most bakes I prefer parchment but for these because they will get wet, I prefer silicone mats.
- Once dough has doubled in size, gently punch down dough and remove from bowl onto a very lightly floured or greased counter.
- Divide the dough into 8 equal pieces. Weighing them will insure each piece is equal size, however it is not imperative that they are exactly identical in size.
- Take each piece of dough and fold in all the sides to create a ball. Place the seam down onto the counter, and cup your hand over the dough and move your hand in a circular motion to further shape the dough into a ball. Place on lined baking sheet, repeat with remaining dough.
- Cover with a towel and let rise for 15 minutes
- Add 8 cups of water into a large pot with 1 tsp of salt and bring to a boil.
- Preheat oven to 350°F
- Add ¼ cup of baking soda to boiling water
- Place 2-4 dough balls into the boiling water, and flipping them over after 40 seconds. After the second 40 seconds remove and place back on baking sheet. Repeat until all dough has been boiled.
- Lightly slash each roll top with a bread lame, razor blade or sharp knife. Sprinkle with pretzel salt, coarse salt or flaky salt.
- Bake rolls for about 25-30 minutes on center rack. Rolls will be done when they are a deep brown color.
- After rolls come out of the oven, transfer to a wire rack to cool.
Notes
Rolls are best enjoyed within about 36 hours from baking. Store in an airtight container. After storing, salt will dissolve on top of roll but rolls are fine.