I fell in love with these when i was in Germany several years ago. I recently saw adds for Wendy's and Sonic advertizing pretzel rolls and was like *hell i can do that* The original recipe was from food.com with several alterations. Mainly i omitted the butter and cut down on the brown sugar the end result was way too sweet... also i think my instructions are better. I have made these twice now they are so amazing they make awesome sandwich rolls or burger buns <3<3<3

You will need

For the dough
1 1/3 cups warm water
2 tablespoons warm milk
2 1/2 teaspoons active dry yeast
1 tbsp brown sugar
4 cups all-purpose flour
1 tsp of salt

(the original recipe had no salt in the dough it is necessary to have some salt it helps to regulate the yeast)

kosher salt or pretzel salt (i used a slight bit of sea salt i really like the end result)

For the parboiling Liquid

2 quarts cold water
baking soda (1/2 cup)
6 quart pot

Method

In a small bowl, or in the bowl of a standing electric mixer fitted with a dough hook, mix the warm water (105-115 degrees or warm to the touch) with the yeast milk and sugar and let stand until foamy.
Add flour and salt, mix on med-low speed until you have a smooth and uniform dough
Add more flour if necessary. Turn out on a clean workspace and knead by hand for an additional 2 minutes (or until smooth an elastic)
Place dough in a clean bowl cover with plastic wrap and a clean towel
let rise for 15 minutes.
Punch dough down and
Cut and roll into 12 uniform buns
Cover with greased plastic wrap and a clean dishtowel and let rise for an additional 30 minutes.
Preheat the oven to 425°.
Lightly oil baking sheet(s).
In a large stockpot, bring the cold water to a rolling boil and add baking soda all at once.
(WARNING: make sure you have a large enough pot the baking soda fizzes a LOT and it WILL boil over if your pot is less then 4 quarts i used a 6 quart pot and it almost boiled over)
Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once.
Carefully remove with slotted spoon and hold above pot and let drain.
Sprinkle lightly with salt.
Repeat with the remaining rolls.
Arrange rolls on the oiled baking sheet(s) and bake on the upper and middle racks of the oven for about 8-15 minutes, or until browned all over; shift pans from top to bottom and back to front halfway through, for even baking.
Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a rack.

Note: (I noticed that these have a tendency to bun on the bottom, next time i am using my hearthstone instead of a sheet pan)

scratch that idea because the rolls are wet after boiling they stuck to my bakers stone and they were a jerk to remove stick with the oiled sheet-pans