Recipe Index

Ingredients

• 1 packet dry active yeast
• 1 cup warm water
• 3 tablespoons brown sugar
• ⅓ cup butter, melted
• 1 large egg
• 1 teaspoon salt
• 3½ cups flour
• 10 cups water
• ½ cup baking soda
• salted butter, for brushing on top, melted
• coarse salt

Method

1. Stir the yeast, warm water and brown sugar together in a mixing bowl and leave for 5 to 7 minutes until frothy.
2. Whisk in the egg and the melted butter.
3. Add the flour and salt and knead with a dough hook on medium-low speed for 6 to 7 minutes, until the dough is smooth and elastic.
4. Transfer the dough to an oiled large bowl, cover it with plastic wrap sprayed with cooking spray, sprayed side down, and let it rise until doubled, about 40 to 60 minutes.
5. Heat the oven to 425°F as the dough finishes rising.
6. Divide the dough into 12 equal portions and roll each into a ball with the seam tucked underneath.
7. Rest the balls for 35 to 40 minutes, then bring the 10 cups of water and the baking soda to the boil in a large pot.
8. Boil the rolls in batches of three or four for 1 minute on each side, lifting them out with a slotted spoon onto a parchment-lined baking sheet.
9. Brush the boiled rolls with melted salted butter, sprinkle them with coarse salt, and score the tops with a very sharp knife or razor blade.
10. Bake for 10 minutes, rotate the pan, and bake for 6 to 8 minutes more until deeply browned, then cool before serving.

Prep: 80 min · Cook: 18 min · Total: 168 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data