1 3/4 c warm water
2 T unsalted butter
3/4 t salt
4 1/2 c flour
1/4 c nonfat dry milk
2 t instant yeast
Mix all ingredients together, knead until it becomes a soft smooth dough, about 5 minutes.
Place dough in a greased bowl, cover with plastic wrap. Let rise until doubled, about 1 hour.
Press dough down, place on a lightly greased surface. Divide dough into 8-12 pieces depending on desired size. Shape each piece into a smooth ball.
Place on a lightly greased baking sheet. Cover and let rest for 15 minutes
Preheat oven to 400 degrees.
2 quarts of water
1 T salt
1/4 c baking soda
In a large pot bring water, salt and baking soda to a boil.
Drop dough balls into water bath. Cook for 30 seconds. Turn rolls over, cook 30 seconds longer. Remove place on dry towel for about 1 minute. Place on baking sheet.
Use scissors to cut 1/2 inch slit cross in top of roll. Sprinkle with coarse sea salt.
Bake 8 buns for 20-24 minutes or 10-12 buns bake for 17-20 minutes. Bake until deep dark brown. Place on wire rack to cool.
