Mix these ingredients in a mixer with a dough hook until a good dough ball forms. Yeah, that’s not a great explanation, but I’m assuming you have some basic idea of how to make bread.
Allow the dough to double.
Punch down, then form into loaves. This will make 6 good-sized dinner rolls. Or, we like to split it in half and make two full-size loaves. Let rest for about 20 minutes while the oven is preheated to 450°F.
Add enough water to a big pot so the loaves can be mostly, if not completely, submerged. It’s about 8 cups in the pot I use. Add 4-5 tablespoons of baking soda. Heat the water to approximately 130°F. It should be hot but not boiling. Too hot will kill off the yeast.
Plop each roll in the water, and let each side get soaked for 1 minute. Place the roll on a baking sheet with parchment paper or a Silpat mat. Cut a slit in the top to allow for expansion.
If desired, brush with a beaten egg and sprinkle with kosher salt.
Okay, that’s the basic recipe. Here are some fun variations:
Instead of doing rolls, do it as 2 loaves. After dunking them in the water, put them into loaf pans, and bake in them. Skip the egg and salt. You’ll still need to cut a strip along the top. Bake until a hollow sound is made when you thunk it. About 25 minutes. You should check at 20 minutes and check every 5-10 minutes after that. Again, I’m assuming you’ve baked bread before and know when it’s done. Let it cool, and the next morning, this will make the best french toast you’ve ever had!
Notes
Use whole wheat flour. You can split the flour in half to use half whole wheat and half all-purpose. Just use half with whole wheat white flour. Skip the egg wash and sprinkle salt on while wet. It sticks just fine. This makes for some good heart-healthy dinner rolls. Great with jam or honey.Want pretty-looking rolls? Use a cast iron muffin tin. No muffin cups are required.I’d love to hear how they turn out for you. We’ve been making them for years and love them every time.