Ingredients

• 4.5 teaspoons active dry yeast
• 0.25 cups white sugar , more as needed
• 2 cups warm milk
• 6 tablespoons vegetable shortening
• 2 large eggs
• 6 cups all-purpose flour
• 1 tablespoon vegetable oil , more as needed
• 1.5 teaspoons salt
• 0.5 cups baking soda
• 0.25 cups melted butter
• coarse sea salt , for garnish

Instructions

1. 1 Sprinkle yeast and 1 teaspoon sugar over 1/2 cup warm water (about 100 degrees F, 40 degrees C) in a small bowl. Let stand until yeast becomes foamy, about 5 minutes.
2. 2 Add milk, shortening, eggs, 3 cups flour, 1 tablespoon oil, 1/4 cup sugar, and salt. Blend with an electric mixer on medium speed until smooth. Add remaining 3 cups of flour, 1/2 cup at a time, mixing well by hand after each addition. When dough comes together, turn out onto a floured surface, and knead until smooth and elastic, about 5 minutes. Dough will be sticky.
3. 3 Lightly oil a large bowl. Place dough in the bowl and turn to coat in oil. Cover with a cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Punch dough down.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Pull off baseball size portions of dough and roll into "snakes" about 6 inches long. Roll each "snake" into a spiral to give tops some texture. Set aside.
6. 6 Mix baking soda and 4 cups hot water in a bowl (baking soda does not need to dissolve completely). Dip each bun in baking soda solution and transfer to a baking sheet. Brush each bun with melted butter and sprinkle with coarse sea salt. Bake in the preheated oven until brown, 20 to 25 minutes. Cool on a wire rack or brown paper bag.

Nutrition per serving