Pretzel Buns

• 4 1/2 teaspoons active dry yeast
• 1 teaspoon white sugar
• 1/2 cup warm water
• 2 cups warm milk
• 6 tablespoons vegetable shortening
• 2 eggs
• 6 cups all-purpose flour, divided
• 1 tablespoon vegetable oil
• 1/4 cup white sugar
• 1 1/2 teaspoons salt
• 1/2 cup baking soda
• 4 cups water
• 1/4 cup melted butter
• sea salt

1. Sprinkle the yeast and 1 teaspoon sugar over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
2. Add milk, shortening, eggs, oil, 3 cups flour, 1/4 cup sugar, and 1 1/2 teaspoons salt. Blend with an electric mixer on medium speed until smooth. Mix in remaining 3 cups of flour by hand, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a floured surface, and knead until smooth and elastic, about 5 minutes. The dough will be sticky.
3. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light 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. Uncover the dough and punch it down.
4. Preheat an oven to 350 degrees F (175 degrees C).
5. Pull off baseball size portions of dough and roll into "snakes" about 6 inches long. Roll each "snake" into a spiral to give the tops some texture. Set each formed bun aside.
6. Mix the baking soda and 4 cups hot water in a bowl. The baking soda does not need to dissolve completely. Dip each bun in the baking soda solution before placing on a baking sheet. Brush each bun with melted butter and sprinkle with sea salt. Bake in the preheated oven until brown, 20 to 25 minutes. Cool on a wire rack or brown paper bag.

active dry yeast, white sugar, water, warm milk, vegetable shortening, eggs, allpurpose flour, vegetable oil, white sugar, salt, baking soda, water, butter, salt

Taken from www.allrecipes.com/recipe/217284/pretzel-buns/ (may not work)