Recipe Source: Sweet Peas Kitchen
**Cook's note-Add the baking soda slowly to prevent your water from boiling over. Make sure to drain your rolls very well before returning to the baking sheet.**
1 1/2 cups warm water (110°F)
1 package active dry yeast
2 teaspoons sugar
4 1/2 cups unbleached all-purpose flour
2 teaspoons kosher salt
4 tablespoons unsalted butter, melted
1/4 cup baking soda
large saucepan of water
1 egg, lightly beaten
pretzel salt (sea salt works too)
In the bowl of a stand mixer combine the water and the yeast and let rest 5 minutes until foamy. Add the sugar, flour, salt, and butter; mix with the dough hook until thoroughly combined. Cover with a towel and let rise in a warm place for 1 hour or until doubled in bulk.
Punch down and turn out onto a lightly floured surface.
Cut the dough into 18 pieces (2 ounces each) or less if you want a larger roll, and shape into balls. Place on baking sheet seam side down at least 1” between each roll. Cover with a towel and let rise in a warm place for 30 minutes until doubled.
Preheat oven to 425°F and place oven racks on the lowest and middle positions.
In a large saucepan, bring 2 quarts of water to a low boil. Add the baking soda and lower heat to a simmer. Put the rolls into the poaching liquid, seam side down. Poach for 30 seconds then carefully turn the roll over in the liquid. Poach other side for 30 seconds then remove with a slotted spoon to the same prepared sheet pans, seam side down. Repeat with the remaining rolls.