Pretzel Rolls

I got this recipe from Pennies on a Platter.  These are sooooo good.

FORMULA:

• 3/4 cup water
• 1 teaspoon instant yeast
• 2 1/4 cup flour
• 2 Tablespoons unsalted butter, melted then cooled to room temperature
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 cup baking soda
• 1 egg, beaten
• Kosher or pretzel salt to top rolls

PROCESS:

In a large mixing bowl, combine the water, yeast, flour, butter, sugar and salt. If using a stand mixer, use the dough hook attachment to mix the ingredients, then knead at medium-high speed for 1 minutes. (This will help develop some gluten.) If not using a stand mixer, you can also do this by hand or with a hand mixer fitted with the dough hooks. Shape the dough into a ball and place it back into the mixing bowl. Cover with clean kitchen towel and let rise for 1 hour or until doubled in size. 

Transfer the dough to a lightly floured surface. Separate into 4 equal portions if making hamburger sized buns or 8 equal portions if making dinner rolls. Form into balls by pulling the sides to the center and pinching to seal. Place the formed rolls, seam side down, onto a parchment or silicone mat lined baking sheet. Cover with the towel and allow to rise again for 30 minutes. 

Heat the oven to 425F degrees. Bring 2 quarts of water to a boil in a large sauce pan, then add 1/4 cup of baking soda. Boil each roll for 1 minute, flipping over halfway. Place the boiled rolls back onto the lined baking sheet, seam side down. Brush the tops with beaten egg, then lightly sprinkle with salt. Slice a shallow "X" into the top of each roll, then bake for 15 to 20 minutes. 

Serve warm or at room temperature. You can also freeze for later use in a freezer bag once cooled to room temperature. Microwave for 30 seconds to thaw. (If not consuming the same day they are baked, freeze right away to preserve freshness.)