The below recipe is courtesy of Guy Fieri and was originally published in Food Network Magazine.
- 1 tablespoon active dry yeast
- 2 3/4 cups all-purpose flour, plus more for dusting
- 1 tablespoon sugar
- 1 teaspoon kosher salt, plus more for sprinkling
- Vegetable oil, for the bowl
- Cooking spray
- 1/3 cup baking soda
On a flat, floured surface, punch the dough down and knead it until it is smooth and springy. Then divide the dough into four even 5-by-3-inch rolls. On the baking sheet, spread the rolls out evenly and cut four 2-inch slashes across the top of each one. Once again, cover the rolls with a damp towel and allow to double in size (approximately another 15 to 20 minutes). Preheat the oven to 425 degrees Fahrenheit. Simultaneously, bring a pot of water to boil over high heat.
Add the baking soda to the pot of boiling water. Place two rolls at a time in the water and poach for two minutes on each side. Remove and dry the rolls, then place them on the baking sheet with the cut-side facing upward. Sprinkle each roll with kosher salt.