Ingredients

The following ingredients have 4 Servings
  • 2 1/4 tsp Active Dry Yeast (or 1 .25 oz packet)
  • 1 cup Warm Water
  • 2 tbsp Coconut Sugar
  • 2 1/2 cup All Purpose Flour, plus more if necessary
  • 1 tsp Salt
  • Coarse Sea Salt, for sprinkling on top (optional)
  • 7 cup Water
  • 1/2 cup Baking Soda

Instruction

  • Add the Yeast and 1 cup of Warm Water to a large, non-metal bowl. Note: The water should be warm, but not hot. You should be able to comfortably hold your finger in it. 
  • Sprinkle the Coconut Sugar over top of the Yeast Mixture and briefly stir everything together. Let sit for 5 minutes, or until the Yeast has activated and there is a layer of foam on top of the liquid.
  • Begin to slowly add in the All Purpose Flour in ⅓ – ½ cup intervals.
  • Once the mixture forms a pancake-like batter, sprinkle another layer of Flour on top of the dough, then sprinkle the Salt on top of the mixture as well. Mix thoroughly.
  • Continue to add the remaining flour, until the dough is moist, but not sticky. Once it becomes hard to stir with a spatula, transfer to a floured baking surface and knead with your hands for 5-10 minutes.
  • Rinse the bowl out with water, but do not dry. Return the dough to the bowl and turn it around a few times so that it becomes coated with a thin layer of water – this will prevent the dough from sticking to the bowl.
  • Cover with a towel and store in a warm place until doubled inside, about 45 – 60 minutes
  • Punch the dough down, then form into 6 – 8 even balls (I made 8). Keep in mind these balls will expand further throughout the cooking process. 
  • Preheat your oven to 400F.
  • Add the Baking Soda and 7 cups of Water to a large pot, and bring to a boil. Once boiling, add each dough ball into the pot. I did three at a time, but if your pot is large, I would recommend you do four. 
  • Allow each roll to cook for 2 minutes, then flip in the water, and allow to cook for another 2 minutes. Use a slotted spoon to remove the roll from the pot and place onto a baking tray lined with either parchment paper or a silicone mat. Repeat until all of the dough balls have been cooked.
  • If desired, cut an “X” into the top of each roll, and sprinkle generously with coarse salt.
  • Bake at 400F for 15 – 20 minutes, or until the tops of the rolls are golden brown. 
  • Serve immediately, or store at room temperature in a bread bag or an airtight container for up to 5 days. These also fare well in the freezer for up to 2 months.