Servings 8 servings
Ingredients
- 1 1/2 cups warm water (110-115°F)
- 1 Tablespoon sugar
- 2 teaspoons kosher salt, plus more for topping
- 1 (1/4-oz.) packet active dry yeast
- 4 1/2 cups all-purpose flour
- 4 Tablespoons unsalted butter, melted, plus more for greasing
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk, mixed with 1 Tablespoon water
Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine the water, sugar and salt. Sprinkle the yeast on top and let it sit for 5 minutes, or until it begins to foam.
- Add the flour and melted butter to the bowl and mix on low speed until a dough ball begins to form, then increase the speed to medium and knead the dough until it pulls away from the sides of the bowl, 2 to 3 minutes. Remove the dough from the bowl then grease the bowl with vegetable oil and return the dough to it. Cover it with plastic wrap and set it in a dark, warm place to proof until it doubles in size, about 1 hour.
- Preheat the oven to 450ºF. Grease a 10-inch cast-iron skillet or 13x9-inch baking pan with butter. Line a baking sheet with parchment paper then grease the parchment paper with butter.
- In a large stockpot, whisk together the water and baking soda. Bring the mixture to a rolling boil. While the mixture is coming to a boil, uncover the dough, transfer it to your work surface and divide it into 16 equal portions. Cupping your hand over each piece of dough, roll it into a ball then set it on the greased baking sheet.
- Working in batches, boil the rolls in the baking soda mixture for 30 seconds, flipping them once. Using a slotted spoon or spider, transfer the rolls back onto the baking sheet.
- Arrange the rolls in a single layer in the cast-iron skillet or baking dish. Brush the tops of the rolls with the egg wash, then sprinkle them with salt.
- Bake the rolls until they are dark golden brown on top and cooked through, 15 to 18 minutes. Remove them from the oven and serve.