1 tablespoon brown sugar
2 teaspoons instant dry yeast
1 teaspoon salt
2 tablespoon softened butter
1¾ cups warm milk
4½ cups all-purpose flour
½ cup bicarb soda
1 egg white, lightly beaten
Serves: 12 rolls
In the bowl of a stand mixer, combine brown sugar, yeast, salt and butter. Pour in warm milk and 4 cups of flour. Knead on a low speed until combined, increase speed to medium and then add more flour as necessary until the dough pulls away from the sides of the bowl. The dough should still be tacky, but should be able to form its own dough ball. Cover and let rise 1 hour.
Divide the dough into 12 balls and shape into rolls. Let rest 15 minutes.
Line a baking sheet with parchment paper and spray with non-stick spray. Preheat oven to 220C.
Bring a large saucepan of water to a boil. Add in ½ cup baking soda. Working in batches of 2-3, use a slotted spoon to transfer the rolls into the boiling water. Boil 1 minute, flip, and boil 30 to 60 seconds more. Use the slotted spoon to remove the rolls from the water and transfer to prepared baking sheet. Allow at least 1 inch of space between each roll.
Use a sharp knife to slice two parallel lines in the top of each roll. Brush with egg white. Sprinkle with coarse salt.
Bake in the preheated oven for about 20 minutes, until a deep golden brown.