Whisk the milk in a small saucepan until a thermometer registers 110 degrees. Pour into a medium bowl and sprinkle with yeast. Let stand 5 minutes.
Sprinkle brown sugar over the top of yeast, and let sit 5 more minutes, until foamy.
In the bowl of a stand mixer fitted with a dough hook, combine flour and salt. With the mixer on. Low speed, add the yeast mixture and butter until the dough is smooth and soft but still sticky - about 2 minutes. Coat a bowl with olive oil, add the dough and cover with plastic wrap and let rise at room temperature for 90 minutes.
Lightly flour a work surface, and stretch dough into an 18-inch log. Cut into 12-18 even size pieces, and gently shape into balls. Place rolls in a single layer on a baking sheet lined with parchment, and place in fridge for 2 hours to over night.
Preheat oven to 400 degrees.
Gently cut an X into the top of each roll.
Fill a large pot or a deep skillet with 4 inches of water, add salt and baking soda and bring to a boil. Working in batches, add the rolls and cook until slightly puffed, about 1 minute, flipping after 30 seconds. Return rolls to baking sheet.
Brush rolls with beaten eggs and sprinkle with case salt.
Bake for 16-20 minutes. Remove from oven and let cool on pan for 10 minutes. Transfer to cooling rack to finish cooling completely.
Ingredients
Directions
Whisk the milk in a small saucepan until a thermometer registers 110 degrees. Pour into a medium bowl and sprinkle with yeast. Let stand 5 minutes.
Sprinkle brown sugar over the top of yeast, and let sit 5 more minutes, until foamy.
In the bowl of a stand mixer fitted with a dough hook, combine flour and salt. With the mixer on. Low speed, add the yeast mixture and butter until the dough is smooth and soft but still sticky - about 2 minutes. Coat a bowl with olive oil, add the dough and cover with plastic wrap and let rise at room temperature for 90 minutes.
Lightly flour a work surface, and stretch dough into an 18-inch log. Cut into 12-18 even size pieces, and gently shape into balls. Place rolls in a single layer on a baking sheet lined with parchment, and place in fridge for 2 hours to over night.
Preheat oven to 400 degrees.
Gently cut an X into the top of each roll.
Fill a large pot or a deep skillet with 4 inches of water, add salt and baking soda and bring to a boil. Working in batches, add the rolls and cook until slightly puffed, about 1 minute, flipping after 30 seconds. Return rolls to baking sheet.
Brush rolls with beaten eggs and sprinkle with case salt.
Bake for 16-20 minutes. Remove from oven and let cool on pan for 10 minutes. Transfer to cooling rack to finish cooling completely.
