2 3/4 cup bread flour
2 1/4 teaspoon yeast (one packet)
1 teaspoon kosher salt
1 teaspoon sugar
1 cup plus 2 tablespoons water
8 cups water
1/4 cup baking soda
2 tablespoons sugar
1 egg white, beaten
- In the bowl of a stand mixer, combine bread flour, yeast, kosher salt, sugar and water. Use dough hook on low speed, mixing until dough ball forms. Then move speed to medium-low and knead for one minute. Coat a large bowl with oil and transfer dough to prepared bowl. Cover with plastic wrap and towel and let rise until doubled in size, about one hour.
- Punch dough down and transfer on to floured work surface. Cut into 16 equal pieces. Work pieces into a circle with one smooth, tight, uniform 'skin' of dough. Place on to parchment or silpat lined baking sheets, leaving space between rolls (I did two sets of 8 rolls on two half-sheet pans). Let rise until doubled in size, about 40 minutes.
- During the last ten minutes of the second rise, First preheat the oven to 375 degrees. Then bring the 8 cups water, baking soad and sugar to a boil in a large pot. When the shaped rolls have doubled in size, boil them for 30 seconds per side. We fit 3-4 of the small sized rolls in the large pot at once.
- Remove from water, drain and place back on sheet pans. Brush with the beaten egg white and top with coarse salt. Once salted you can use kitchen scissors to cut an X shape in the top of each roll. This will help steam escape and keeps the round shape.
- Bake the rolls at 375 for 25 minutes, until a deep golden brown. Cool on a rack for 10 minutes before eating.
Check out what everyone else made for Group B of the Secret Recipe Club!!