Pretzel Rolls

Makes 36 

3/4 C Brown Sugar

1 T Salt

3 T Active Dry Yeast

3 1/2 C Warm Water

1/4 C Oil

9-10 Cups flour

3 T Baking Soda

1 Egg White, beaten well

Coarse Salt, for topping

Instructions

1. Mix sugar, salt, and yeast together

2. Pour in oil and water and give it a quick mix

3. Add 9 cups of flour and mix for a few minutes.

4. Add the remaining flour a little at a time until dough just pulls away from the sides of the bowl and is not sticky. You might not use all the flour.

5. Knead the dough for five minutes.

6. Divide the dough into 36 pieces and roll each piece into a ball. To get even sizes, weight each piece of dough out to about 2 oz.

7. Place the dough balls on a greased sheet of foil on a baking sheet and cover with a cloth.

8. Allow to rise for about 30 minutes or until doubled in size.

9. While the dough is rising, place six cups of water and baking soda in a wide stockpot and bring to a simmer.

10. Carefully place a roll in the palm of your hand, top side down, and pinch the sides of the bottom of the dough together in the middle.

11. Place the dough ball into the simmering water, smooth top side down. After about 45 seconds, flip the dough ball over in the water and remove with a slotted spoon or spatula. (if you don't let the bottom cook in the water it won't get as soggy). Set the roll on a paper towel for a few seconds to drain, then move it to a baking sheet topped with parchment paper.

12. Repeat with the remaining dough balls (about four at a time?)

13. Brush each dough ball with egg white.

14. With a sharp knife, score the top of each roll.

15. Sprinkle the top of each roll with coarse salt.

16. Bake at 350 degrees for 13-15 minutes. Rolls are done when deep brown and glossy.

17. Cool on a wire rack.