Add 1 cup + 1 tablespoon water, 1 tablespoon packed light brown sugar, 1 tablespoon vegetable oil, ½ teaspoon salt, 3 cups unbleached all-purpose flour, and 1¼ teaspoon instant yeast to the bread machine pan in the order given. Select the DOUGH cycle, then press START.
Check the dough at least twice by lifting the lid to take a peek. Do this right after the machine starts to see if the paddles are correctly engaged and the dough is starting to form a ball.Recheck the consistency of the dough again 15 minutes into the DOUGH cycle.If your dough is too wet, add flour one tablespoon at a time. The dough should stick to the side, then pull away cleanly.Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Find out more about this surprising secret to success with a bread machine here.
When the dough cycle completes (bread dough will rise and double in size inside your machine during this cycle), remove the dough from your bread machine pan to a floured surface. (I like to use a silicone mat. Throw it in the dishwasher when you're finished with the floury mess.)
SHAPING THE DOUGH:
Preheat your conventional oven to 400˚F (200˚C).
Divide dough into 8 portions and make each portion into balls. (see video) Allow them to rest for 15 minutes while you prepare and heat the water bath.
Meanwhile, prepare a water bath in a large pot. Add ¼ C soda and 1 T salt to the water and bring to a boil.
Gently smash each ball into a flat bun-like shape. Drop each bun into your boiling water bath. Cook 30 seconds, then flip and cook another 30 seconds. They will be wrinkly as a raisin.
Remove each bun to a well-greased cookie sheet or a tray covered with a silicone mat. These buns are prone to major "stickage."
Use a sharp serrated knife, a new single-edge razor blade, or a lame to slice an X into each bun about 1/2 inch deep. Sprinkle with coarse salt.
Bake 20-24 minutes or until the interior temperature reaches 195-200˚F (88-90˚C) on a quick-read thermometer.
Remove buns ASAP to a cooling rack. Eat immediately or allow the rolls to cool. Slice horizontally to make buns.
Best eaten the day you make them. (See post for details on making the day before.)
Notes
Alternate Mixing Instructions:
Directions for making bread with a stand mixer or by hand:
To make this recipe in a heavy-duty stand mixer, add ingredients to the bowl in the same order. Turn on low to mix until all ingredients are moistened. Using a dough hook, turn up the speed to 2 or 3 and continue beating/kneading until the dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
If making by hand, combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate dough gently and shape as indicated in the recipe.