Makes 8 rolls or 4 loaves
Ingredients:
- 1 cup milk or water
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1 envelope quick-rising yeast
- 1 teaspoon salt
- ½ teaspoon celery seeds
- 2 ¾ – 3 cups bread flour
- Cooking spray
- 2 quarts water
- ½ cup baking soda
- 2 tablespoons sugar
- 1 egg white, beaten
- Coarse salt
Instructions:
Heat the milk or water to 110 – 120 degrees Fahrenheit. Add the butter and brown sugar. When the butter has started to melt remove from heat and put in a large mixing bowl. Add the yeast, salt, celery seeds, and 2 cups flour, mix for about 3 minutes. Then gradually add enough of the remaining flour until it makes a soft dough. Knead on a floured surface for about 8 – 10 minutes, until smooth and elastic. Spray a medium bowl with the cooking spray and place the dough in the bowl. Spray the top of the dough with the cooking spray. Cover the bowl with a towel or plastic wrap. Let it rise until double in size, about 30-60 minutes. Place the dough on a floured surface and punch down and knead until the dough is smooth. Divide into 8 pieces, for rolls, or 4 pieces, for loafs. For rolls form each dough piece into a ball. For loafs, form each piece into a loaf. Place the pieces on a cookie sheet that has been sprayed with cooking spray. Flatten each piece lightly. Using a serrated knife, cut an “X” in the top center of each piece. If making loaves cover with a kitchen towel and let them rise until almost doubled in size, about 20 minutes. Preheat the oven to 375 degrees Fahrenheit. In a large saucepan bring the water, baking soda, and sugar to a boil. Using a slotted spoon place each piece in the boiling solution for 30-45 seconds per side. Place on a cookie sheet, with the “X” side up, that has been sprayed with cooking spray. Brush the egg white on each piece. Sprinkle with coarse salt. Bake until brown, about 25 minutes. Remove from the cookie sheet and cool on a wire rack.
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