Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups warm water
  • 2 1/4 tsp active dry or instant yeast
  • 2 tsp white sugar
  • 4 cups all-purpose flour (approximately)
  • 1 1/2 tsp Kosher salt (less if using fine salt or salted butter)
  • 1/4 cup unsalted butter (melted and slightly cooled or you could substitute the same amount of vegetable oil here)
  • 1/4 cup baking soda (for boiling rolls)
  • 1 large egg (lightly beaten (for brushing rolls before baking))
  • Pretzel, coarse or Kosher salt (for sprinkling before baking)

Instruction

  • In a large bowl or the bowl of your stand mixer fitted with the dough hook attachment, add the water, yeast and sugar. Stir and let rest 5-10 minutes until foamy.
  • Add 3 cups of the flour, the salt and the melted butter. Mix using the dough hook or a spoon until combined well. Add additional flour in 1/4 increments until you have a smooth dough that is moist, but not sticky. (You may not need all of the flour, or you may need a bit more. Simply add flour until dough reaches the desired consistency). Remove dough to a greased bowl. Cover with a plastic wrap and allow to rise in a warm place for 1 hour or until doubled in bulk.
  • Line 1 large sheet pan with parchment paper and set aside.
  • Gently deflate the dough and turn it out onto a lightly floured surface. Using a bench scraper or sharp knife, cut the dough into 8 equal pieces (mine shown here were 107g each). **This will make a large, hamburger-size bun. If you want smaller buns, simply divide the dough into more pieces - 10, 12, 14 or 16 for mini buns). To shape the rolls, take a piece of dough and start forming a round, smooth ball by pulling the sides towards the centre and pinching to seal. Place, pinched side down, onto parchment lined baking sheet. Continue until all of your rolls are shaped. *If you want a flatter bun, for hamburgers for example, use the palm of your hand to press and roll over the top of the buns to flatten them slightly. Cover buns with a clean tea towel and let rest for 15-20 minutes.
  • Meanwhile, bring a large pot of about 2 quarts of water to a boil and preheat oven to 425° F. with the oven rack in the middle position.
  • When buns have rested and water is boiling, slowly add the baking soda (*slowly, as it will bubble up a lot!).
  • Place 2-3 of the rolls at a time into the water, seam side up. Boil for 30-45 seconds and then carefully turn the roll over and boil for another 30-45 seconds. Remove with a slotted spoon to the same prepared baking sheet, seam side down. Repeat with the remaining rolls until all have been boiling.
  • Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely and then sprinkle each roll with a little pretzel or coarse salt. Using a sharp knife, cut an X in the top of each roll.
  • Bake the rolls in the preheated oven for about 20 minutes or until very golden and they sound hollow when tapped. Remove to a cooling rack immediately and allow to cool completely.