Pretzel Rolls

Directions

• In a mixing bowl combine flour, yeast and salt.
• In a medium bowl whisk together lukewarm water and melted, cooled butter.
• Add the butter mixture to the flour mixture and combine with dough hook until well combine (a couple minutes). The dough shouldn’t be sticky.
• Transfer dough to a lightly floured work surface and continue kneading it until you have a smooth, elastic ball of dough (2-3 minutes).
• Place dough back in the bowl, cover with a tea towel, and let rise in a warm place until double in size, about 1 hour. (Tip: put in 100 degree warm oven. Warm oven then turn off).
• After dough has doubled in size, punch it down, take out of bowl and kneed for about 30 seconds.
• Divide dough into 10 equal portions.
• Dust your hards with flour, place one dough portion in palm of your hard and with other hand form a dome over the dough. Roll the dough between your palms until the top is round and firm – about 10 seconds. You should be able to feel tension increasing against your hand. Place the roll on parchment paper and continue with remaining portions.
• Cover the rolls with a towel and let rise in warm place for about 20 minutes.
• Preheat the oven to 425 degrees. Line baking sheet with parchment paper.
• In a large pot, wide enough to fit 2 rolls, bring the 4.25 cups of cold water and the baking soda to a boil.
• With a slotted ladle or spoon, put 2 rolls into the boiling water and cook for 30 seconds on each side. Don’t let them stick to bottom of the pot. Transfer rolls to a wire rack to dry. Repeat with remaining rolls.
• Once dry, transfer them to parchment lined baking sheet.
• Use the tip of a knife to score the rolls, then sprinkle with coarse sea salt.
• Bake the pretzel rolls until golden brown, about 15 minutes.