• Preparation Time 20 minutes plus 80 minutes rising
  • Cooking Time 4 minutes
  • Baking Time 25 minutes
  • Makes 16 rolls
  • Freezing Excellent

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Ingredients

  • 1 tsp granulated sugar
  • ½ cup warm water (105°-115°F/40°-56°C)
  • 1 pkg active dry yeast
  • 1 cup warm water (105°-115°F/40°-56°C)
  • 2 tbsp packed brown sugar
  • 2 tsp salt
  • 3 ½ cups Robin Hood® Best for Bread Flour Homestyle White
  • 12 cups water
  • ½ cup baking soda
  • 2 tbsp granulated sugar
  • 2 tbsp egg whites, well shaken
  • 1 tbsp coarse salt

Serving Size: 16 rolls

Directions

Serving Size: 16 rolls

  • Dissolve sugar and water in a large bowl of an electric mixer. Sprinkle in yeast. Let stand 10 minutes, stir well.
  • Add warm water, brown sugar, salt and 3 cups (750 mL) flour to dissolved yeast mixture.  Using dough hook attachment beat dough on low speed until flour is incorporated. Increase speed to medium and continue beating for 5 minutes. If necessary, add more flour to make a soft dough which leaves the sides of the bowl.
  • Knead dough on a floured surface, adding more flour as necessary, until no longer sticky (about 5 minutes). Place in a lightly greased bowl. Cover with plastic wrap and a tea towel.
  • Rise in warm place (75°-85°F/24°C-29°C) until doubled in size, about 60 minutes.
  • Line two baking sheets with parchment paper. Punch down dough. Divide into 16 pieces and form into balls. Place on prepared baking sheets.  Using sharp scissors cut an X in centre of each roll. Cover with towel and let rise until doubled in size, about 20 minutes.
  • Preheat oven to 375°F (190°C). Bring 12 cups (3 L) water to a boil in a large stock pot.  When rolls have doubled in size, slowly add baking soda and sugar to boiling water. Water will foam up. Boil 4 rolls at a time for 1 minute.  Remove from water with slotted spoon, drain and place back on baking sheets. Brush with egg white and sprinkle with coarse salt.
  • Bake in preheated oven until brown, about 20 to 25 minutes. Cool on wire cooling rack.

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