- 1 cup milk
- 1 – 1/4 oz package instant yeast (2 1/4 tsp)
- 1 tablespoon packed light brown sugar
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 2 Tbsp unsalted butter, at room temperature
- Cooking spray
- 1/2 cup baking soda
- 1/4 cup coarse salt, plus more for sprinkling
- 1 large egg, lightly beaten
- Warm the milk in the microwave (30 second intervals) until warm (or a thermometer reads 100 degrees).
- Combine the flour, sugar, and fine salt in the bowl of a mixer. With a dough hook, mix on low speed, add the yeast mixture and butter and mix until the dough is slightly smooth and soft, but still sticky (about two minutes).
- Coat a large bowl with cooking spray, add the dough, cover with plastic wrap, and let rise in a warm place for 1 HOUR. (TIP: I preheat the over to 150 degrees and then shut it off, then place the bowl in the oven).
- Generously coat a baking sheet with cooking spray. Turn the dough out onto a lightly floured surface. Stretch into a 16-inch long log (about 2 inches wide). Cut into 8 even pieces. Wind each piece into a coil and transfer pieces to to the baking sheet and cover with plastic wrap. Let rest at room temperature for 15 minutes, then refrigerate for two hours.
Preheat the oven to 400 degrees F. Fill a large pot or deep skillet with 3 inches of water. Add the baking soda and 1/4 cup coarse salt and bring to a boil. Add half of the rolls and cook until slightly puffed, about 1 minute, flipping halfway through with a slotted spoon. Recoat the baking sheet with cooking spray and return the rolls to the baking sheet. Repeat with the remaining rolls. Brush the rolls lightly with the beaten egg, then sprinkle with coarse salt.
Transfer to the oven and bake until the rolls are deep golden brown, 18 to 20 minutes, rotating the baking sheet halfway through. Transfer to a rack and let cool 10 minutes on the pan, then remove the rolls to the rack to cool completely.
Recipe from Food Network Magazine (October 2014)