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1
In the microwave, heat the milk and butter to 110 degrees F; set aside.
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2
Combine the flour and brown sugar in the bowl of a stand mixer or in a mixing bowl.
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3
Add the yeast and blend.
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4
Add the milk and butter mixture and the eggs and yolk to the flour blend.
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5
Beat on medium speed for 3 minutes.
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6
Line 2 baking sheets with parchment.
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7
Coat each with gluten-free cooking spray.
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8
(This prevents the baked rolls from sticking to the paper.)
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9
Turn the dough out onto a lightly floured surface and knead until smooth.
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10
Divide into 12 equal pieces (I measured 3 ounces for each dough ball and got 13 balls).
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11
Using your hands, roll each piece into a ball.
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12
Cover with oiled plastic wrap and let them rest in a warm place for 30 to 40 minutes.
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13
Preheat the oven to 425 degrees F.
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14
In a large pot, bring 8 cups water to a boil, and then add the baking soda.
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15
In batches, place the dough in the water and cook for 30 seconds on each side.
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16
Using a slotted spatula, remove the rolls and place onto the prepared baking sheets.
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17
Sprinkle with pretzel salt as they come out of the water, to ensure the salt sticks.
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18
Use a sharp knife to cut an X shape in the top of each roll.
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19
Bake 12 to 15 minutes, turning pans halfway through baking.
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20
Serve warm.
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21
Reheat in a 350 degrees F oven for 5 to 7 minutes.
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22
Recipe from Glutino.
