Dough

1. In a medium bowl, mix together warm water, starter, yeast, and brown sugar; let stand until foamy, 5 to 10 minutes.
2. In the bowl of an electric mixer, combine flour and salt using your hands.
3. Add yeast mixture and, still using your hands or a wooden spoon, combine until a shaggy dough is formed and water is absorbed.
4. Using the dough hook attachment, mix the dough on medium-low speed until tight, elastic, and smooth. About 4 minutes. It will be slightly sticky. If it is too dry, add a tablespoon of water and mix for another 30 seconds. If too wet, add 1 tablespoon of flour.
5. Spray a large bowl with vegetable oil, set dough into the bowl, cover tightly with a lid or plastic wrap.
6. Let dough rise at room temperature for about one hour. It will rise a little. You are not looking for a big rise, but if you do get one, don’t worry, it’s okay.
7. Preheat oven to 350°F, with rack in the middle.
8. Lightly coat a baking sheet with cooking spray or cover with parchment paper.
9. Turn the dough onto a lightly oiled surface.
10. Gently shape the dough into a ball.
11. Cut dough into about eight pieces (16 if you are making dinner sized rolls)
12. Working with one piece at a time, fold the dough once over from all four sides. Pinch the edges and turn over.
13. Stretch the surface of the roll and slightly pull under and shape into a bun. It’s like you are shaping a mini boule.

Prep the rolls in the Lauge

1. In a wide pot, combine water, baking soda, beer(optional), and brown sugar.
2. Bring to a simmer over medium-high.
3. Simmer rolls upside down, one at a time, about 30 seconds each, holding them under the surface of the water, if necessary, with a wide slotted spoon or spatula.
4. The rolls will be soft and doughy when they come out of the water.

Bake

1. Transfer to a prepared baking sheet.
2. With a sharp knife, slice surface crosswise. (Make and x on the top)
3. Sprinkle rolls with pretzel salt and/or desired toppings, using one topping or combining different ones.
4. Transfer to oven and bake 25 to 30 minutes until the crust is golden. Cool rolls on a wire rack for 30 minutes before using for sandwich rolls. Dinner rolls can go straight from the oven to the table (so good!!)