Pretzel Rolls

Directions

1. 1
   1. Put 1 cup warm water(110 to 115 degrees) in the bowl of a stand mixer and sprinkle the yeast on top. Set aside to bloom, 5 minutes. Meanwhile combine the flour, sugar, and salt in a large bowl.
2. 2
   2. Add the flour mixture to the yeast mixture and mix with the dough hook on the lowest setting until dough comes together.Increase speed to medium and continue to mix until the dough is elastic and smooth, about 8 minutes.
3. 3
   3. Form the dough into a ball, place in a large oiled bowl and turn the dough to coat it with oil. Cover with damp kitchen towel and let rest in a warm place until doubled in size, 30 to 35 minutes. Line a baking sheet with foil, coat generously with cooking spray and set aside.
4. 4
   4. Punch down the dough, then turn out onto a floured surface. Knead just until the dough is smooth and springs back when poked, about 1 minute. Divide into 4 pieces and form into 5 by 3 inch oblong rolls. Place the rolls on the prepared baking sheet and cut four 2-inch diagonal slashes across the top of each. Cover with a damp towel or cover loosely with plastic wrap and let rise in warm place until almost doubled in size, 15 to 20 minutes. Meanwhile, preheat the oven in a large saucepan over high heat.
5. 5
   5. Stir the baking soda into boiling water (it will foam up slightly). Add 2 rolls and poach 2 minutes per side. Using slotted spoon, remove the rolls, drain and place on the baking sheet, cut side-up. Sprinkle with salt. Repeat with remaining rolls.
6. 6
   6. Bake the rolls until golden, 12 to 15 minutes. Let cool slightly on a baking sheet.