- 2 cups bread flour
- 1 envelope quick-rising yeast
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 teaspoon celery seeds
- 1 tablespoon melted butter
- 1 cup plus 2 tablespoons (about) hot water (125°F to 130°F)
- 8 cups water
- ¼ cup baking soda
- 2 tablespoons sugar
- 1 egg white, beaten
- Coarse salt
Directions:
Combine bread flour, yeast, salt, sugar and celery seeds in food processor or mixer and blend. With machine running, add melted butter and slowly pour in the warm water. This should form a smooth elastic dough ball. Process 1 minute to knead the dough properly (use a dough hook if using a mixer). Lightly oil a bowl selected for the dough to rise. Place the dough in the bowl and turn to coat. Cover the bowl with plastic wrap or a towel and let dough rise in warm area until doubled in volume, about an hour.
Flour a baking sheet. Remove the dough from the bowl and knead on lightly floured surface until smooth. Divide into 6 pieces (more if you wish to make rolls). Form each dough piece into ball. Place dough balls on floured sheet pan, flattening each slightly. Using a serrated knife cut an “X” in on top of each dough ball. Cover with a towel and let the dough buns rise until almost doubled in volume again, about 30 minutes.
Preheat oven to 375°F.
Select another baking sheet and use a silicon baking mat or lightly sprinkle with flour. Bring 8 cups water to boil in large saucepan. Add baking soda and sugar (water will foam up). Add 3-4 buns (do not crowd) and cook 30 seconds per side. Using a slotted spoon, transfer buns to the sheet pan, arranging “X” side up. Repeat with remaining buns.
Brush buns with egg white glaze and sprinkle buns generously with coarse salt. Bake buns until brown, about 20 minutes. Transfer to a rack to cool.
Serve buns warm or at room temperature.
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