Ingredients

  • 3 3/4 Cup - unbleached flour
  • 1 Envelope ( 1/4 oz) - envelope fast-acting yeast
  • 2 teaspoons - fine sea salt
  • 1 1/4 C - Water (Luke Warm)
  • 3 Tablespoons- Unsalted Butter (1 1/2 oz), melted and cooled
  • 4 1/4 Cup - Cold water
  • 3 Tablespoons - Baking Soda
  • Coarse Sea Salt

The Fun Part

  1. In a stand mixer with a dough hook: Combine - Flour, Yeast, and Seal Salt
  2. Mix warm water and butter - Mixture should be lukewarm
  3. Add butter mixture to the flour mixture, and mix until well combined (about 2 minutes). You're looking for a sticky mixture
  4. Transfer dough to a lightly floured surface. Continue to knead and punch down until you have a smooth elastic ball (about 2-3 minutes)
  5. Place dough back in bowl and cover. Let sit in a warm place (close to body temp is best), untio double in size (about 60 minutes)
  6. Punch it down, take out of bowl, knead quickly (about 30 seconds)
  7. Divide into 10 portions (about 3 ounces)
  8. Dust hands in flour, and place portion into palm of hand. With other hand, form a dome and roll the ball into your palm, goal is to create heavy surface tension so the ball doesn't deflate, and place on pan with parchment paper
  9. Cover rolls, and let sit for 20 minutes
  10. Preheat Oven to 425F
  11. fill a pot with 4 1/4 Cups of cold water, and sprinkle in the baking soda and stir, while bringing to a boil
  12. Put 2 rolls in at a time, making sure they don't stick to the bottom. Boil for 30 seconds on each side
  13. Transfer rolls to wire rack, and let dry. Once dry, transfer to pans with parchment paper
  14. Score a cross on each roll, then sprinkle coarse salt on top
  15. Throw in the oven for 16 minutes (or until golden brown)
  16. Transfer to wire rack to cool
  17. Enjoy!

Notes