Pretzel Parker House Rolls

Warm milk and sugar together until they’re about 105 to 110°F (41 to 44°C) in the bottom of a large mixing bowl.

Add yeast to milk-sugar mixture and let stand for 5 to 7 minutes until it becomes slightly foamy.

Stir in butter, then 3/4 of flour, the salt, then remaining flour. Mix the dough until it forms a slightly sticky dough that balls together.

Knead the dough until smooth and elastic, about 10 minutes by hand or 5 minutes using a machine.

Butter or oil your mixing bowl. Return dough to bowl, cover with plastic wrap and place in a draft-free warmish spot for 1 hour, or until doubled in bulk.

Butter an 8×8-inch square or equivalent size baking pan.

Divide the dough into 16 pieces. Form each into a round and arrange seam side-down in prepared pan.

Cover loosely with plastic wrap and let rise for another hour.

Heat oven to 375°F (190°C).

If using baking soda, bring the water to a boil and slowly stir in baking soda.

Brush tops and creases between rolls with the lye or soda pretzel wash.

Brush the rolls with the egg wash. Sprinkle rolls with either sesame seeds or coarse salt.

Use a sharp paring knife to make +-sign slashes in the top of each roll.

Bake rolls for 20 to 25 minutes, until a lovely brown on top.

Let cool in pan on rack. Salt-topped rolls are best on the first day, while sesame-topped rolls keep better and can be frozen.