Ingredients

• Warm water – 1 + 1/3 cup (78g + 238g)
• Warm whole milk – 2 tbsp (29*)
• Unsalted Butter (melted and cooled) – 2 tbsp (29g)
• Active dry yeast – 1 sachet or 2 1/4 tsp
• Brown sugar – 1/3 cup (78g)
• All purpose flour – 4 cups (600g)
• Salt – 1 tsp (7g)
• Coarse salt – to sprinkle on the rolls
• Water – in a large pot
• Baking soda – 1/4 cup

Directions

• To make the dough –
• In a large bowl or in the bowl of the stand mixer, add 1/3 cup of warm water and yeast and mix to combine. Let it sit for about 10 minutes until foamy.
• Add the remaining water, brown sugar, salt, milk and butter to the yeast mixture and mix well. Slowly add the flour, 1 cup at a time and mix the mixture until soft dough forms.
• Switch to the dough hook and start kneading the dough until it forms a smooth dough.
• To shape the rolls –
• Weigh the final dough and then divide it into 8 equal pieces.
• Shape the pieces into a smooth roll and then place them in a parchment lined or greased baking sheet. Cover the rolls with plastic wrap and then a damp towel and let it rest for about 15 minutes.
• After 15 minutes, using a sharp knife, make a quick score on the rolls in the shape of a cross. Make sure you make a swift and a slightly deep cut with a sharp knife.
• Now cover the rolls again and let it rest for about 45 to 60 minutes or until they have sort of doubled in volume.
• Baking Soda Bath –
• In the meantime, heat a large pot with about a gallon of water.
• Once the water boils, add the baking soda to the water. At this time, the water will bubble up vigorously and then settle down.
• Now slowly add 2 rolls at a time into the water bath and let it cook on each side for about 60 seconds.
• Remove the rolls with a slotted spoon and arrange them back in the baking sheet.
• Sprinkle generously with coarse salt. Repeat the same with the rest of the rolls.
• Baking the rolls –
• In the meantime, preheat the oven to 425 F.
• Once the rolls come out of the baking soda bath, bake them for 20 minutes or until the top is dark brown and the rolls sound hollow when tapped at the bottom.
• Once the rolls come out of the oven, cool them on a rack and serve warm or at room temperature.
• Never store these rolls covered or in a box as they tend to become soggy. Leftover rolls can be stored uncovered in room temperature for 2 to 3 days.

Notes

• I used water at 100 degrees F.
• I melted the butter and poured the milk in with the butter to warm up the milk.
• I used a dough hook and kneaded manually
• I used a bread lame for the scoring
• Do not tear the dough. Cut off pieces
• 73g water and 238 water
• Each roll around 130-135g

Nutrition

Photos