Ingredients
- 2 cups warm water
- 2 1/2 cups All-purpose flour
- 2 1/4 cups Bread Flour
- 1/4 cup Baker’s Special Dry Milk
- 2 teaspoon instant yeast
- 1 Xl egg, room temperature
- 1 tablespoon plus 3/4 teaspoon table salt
- 3 tablespoon unsalted butter, cut into cubes
- 8 cups (2 quarts) water
- 1/4 cup baking soda
Instructions
- In the bowl of a stand mixer fitted with a dough hook add the following in order – water, all purpose flour, bread flour, dry milk, yeast and egg.
- Mix on low until just combined ~5 minutes using a spatula to scrape down.
- Add in the salt and turn the mixer to medium and mix for 7-8 minutes until the dough starts to become uniform and smooth.
- Add in the butter and mix until it comes back together. The dough will appear to ‘break’ but it will come back together. ~4 minutes. You want the dough to be smooth and slightly sticky.
- Lightly butter a bowl and place the dough in there.
- Cover and allow to double in size, ~60-90 minutes.
- Gently deflate the dough and transfer to a lightly greased work surface (just spray a large piece of parchment paper with cooking spray.
- Divide the dough into 10-12 even pieces.
- Line a baking sheet with parchment paper and spray with cooking spray.
- Shape into smooth balls, tucking the ends underneath and place on the baking sheet.
- Cover with plastic wrap and allow to rest for 15-20 minutes.
- Preheat the oven to 400F with the rack in the middle.
- While the balls are resting, place the 8 cups of water in a large pot and bring to a hard boil.
- Add in the salt.
- Uncover the dough and place the tray next to the pot.
- Working fast, dump in the baking soda (it’ll bubble up so make sure you have a BIG POT!).
- Place 4-5 balls in the bath and boil for 30 seconds, flip and boil for another 30 seconds.
- Using a slotted spoon, remove each ball, drain and place on the sprayed parchment paper.
- Repeat until all the balls have been boiled.
- Using a serrated knife, make deep slits (1/2” deep) on the top of each bun.
- Brush with beaten egg and sprinkle coarse salt on top (about 1/4-1/2 teaspoon each).
- Bake for 22-27 minutes or until they are a deep dark brown.
- Remove from the oven and transfer to a cooling rack.
- Store in a paper bag – you don’t want these in an air tight container otherwise they will get soggy.