Laugen Rolls


  • 1½ cups of warm water
  • 2 tbsp. light brown sugar
  • 1 pkg. active dry yeast (equals 2¼ tsp)
  • 5 tbsp. unsalted butter, melted
  • 2½ tsp. kosher salt
  • 4 cups unbleached flour (or bread flour)
  • 1 tsp. canola oil
  • 1 big pot of water
  • ¾ cup baking soda
  • 1 tsp. coarse sea salt


Combine the warm water (100-110°F), sugar, yeast and butter in the bowl of a stand mixer and mix together with a wooden spoon. Let the mixture sit for 10 minutes.

Add the flour and salt, one cup at a time on low speed until everything is combined. Increase the speed to medium and continue kneading until the dough is smooth, and begins to pull away from the side of the bowl, about 3-4 minutes. You may need to add an additional 1-2 tbsp. of flour at a time if the dough is still sticky. Remove the dough from your bowl and form into a ball.

Oil a medium bowl with canola oil, add the dough and turn to coat with the oil. Cover with plastic wrap or a clean damp towel and place in a warm spot until the dough is double in size, about 1 hour.

Remove the dough from the bowl and place on a clean working area, divide into 8 equal pieces and form into 3″ inch rolls (tucking the sides under). Place each roll onto a parchment-lined sheet pan. Let your rolls rest for another 30 minutes.

Preheat your oven to 425°F. Bring a big pot of water to a boil and add the baking soda (careful, the soda will splash and make lots of bubbles).

Boil the rolls in the water/baking soda for 20 seconds each, move them around and splash them for an even coating. Remove the rolls from the water/baking soda mixture and place them back onto your baking sheet (the water/soda bath will give your rolls the dark brown color).

Sprinkle the tops with coarse sea salt and cut and “X” with a sharp knife into the tops of each roll. Bake in preheated oven for 15 minutes, keep a close eye on them until they reach your desired brown color, but don’t let them burn.

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