Roll dough into 12 balls for rolls and 8 balls for buns.
Ingredients
3 T. Brown Sugar
1 t. Salt
1 T. Active Dry Yeast
1 C. Warm Water
¼ C. Vegetable or Canola Oil
3-4 C. Flour
6 C. Water
3 T. Baking Soda
1 Egg White, beaten well
Coarse Salt, for topping
Instructions
Add the sugar, 1 t. salt, and yeast to a stand mixer and combine.
Pour the oil and 1 C. warm into the bowl and give it a quick mix.
Add 3 C. of the flour to the mixture and combine with a dough hook.
Add the remaining flour a little at a time until the dough just pulls away from the sides of the bowl and is not sticky. You may not use all of the flour.
Knead the dough for 3-4 minutes.
Divide the dough into 12 pieces and roll each piece into a ball. To get even sizes, weigh each piece of dough out to about 2 oz.
Place the dough balls on a greased sheet of foil on a baking sheet and cover with a cloth.
Allow to rise for about 30 minutes or until doubled in size.
While the dough is rising, place the 6 c. water and baking soda in a wide stockpot and bring to a simmer.
Carefully place a roll in the palm of your hand, top side down, and pinch the sides of the bottom of the dough together in the middle.
Place the dough ball into the simmering water, smooth top side down. After about 45 seconds, flip the dough ball over in the water and remove with a spatula(I find that if you don't let the bottom cook in the water it won't get as soggy). Drain and set the roll on a baking sheet topped with parchment paper.
Repeat with the remaining dough balls(I do about 4 at a time).
Brush each dough ball with the egg white.
With a sharp knife, score the top of each roll.
Sprinkle the top of each roll with coarse salt.
Bake at 375 degrees for 13-15 minutes. Rolls are done when deep brown and glossy.
Cool on a wire rack. Store in an air tight container.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/01/10/soft-homemade-pretzel-rolls/