These soft salty rolls are surprisingly straight forward and taste just like the real deal! Great for filled rolls or served with soup. 


Makes 10


560 grams high grade flour
1 ½ cups warm water
7 grams active dry yeast
1 teaspoons sugar
2 teaspoons salt
4 tablespoons butter, melted
¼ cup baking soda
2 litres water, for boiling
1 egg, beaten
Coarse salt, for on top


In a bowl mix together the warm water, yeast and sugar and let stand for 10 minutes. Once foaming add the flour, salt and melted butter and mix well. Place dough on a floured surface and knead for 5 - 10 minutes, dough should begin to have a shiny exterior. Place in a floured bowl and cover with glad wrap. Place in a warm are and let rise for an hour or until doubled in size. 

Place dough on a floured bench top and cut into 8 even pieces. Take each piece and knead and shape into a smooth round ball. Place on a tray with baking paper, cover with a tea towel and let rise for a further 30 minutes. 

Preheat oven to 220°C. In a large saucepan, bring 2 litres of water to a simmer, remove from heat and add baking soda. Place back on the heat and continue to simmer. 

Place 1 roll at a time into the poaching liquid and let boil on each side for 30 seconds. Remove from pot and place them back on the baking tray.

Brush each roll with the beaten egg mixture and sprinkle with the course salt. Using a sharp knife slash a cross into the top of each roll.  Bake the rolls in the oven for 15-20 minutes. 

These rolls will start to go dense after 24 hours, best to serve fresh or freeze the day you make them.