# Components:
→ Dough
01 - 3 1/2 cups bread flour
02 - 1 1/4 cups warm water
03 - 2 1/4 teaspoons active dry yeast
04 - 2 tablespoons granulated sugar
05 - 2 tablespoons unsalted butter, softened
06 - 1 teaspoon fine sea salt
07 - 1/2 cup Flamin’ Hot seasoning (such as crushed Flamin’ Hot Cheetos or similar spicy corn snacks)
→ Poaching Solution
08 - 8 cups water
09 - 1/4 cup baking soda
→ Topping
10 - 2 tablespoons Flamin’ Hot seasoning
11 - 2 tablespoons coarse sea salt
12 - 1 tablespoon unsalted butter, melted
# Method steps:
01 - In a large bowl, dissolve granulated sugar in warm water. Sprinkle active dry yeast over the surface and let sit for 5 minutes until foamy.
02 - Add softened butter, fine sea salt, Flamin’ Hot seasoning, and bread flour. Mix until a sticky dough forms.
03 - Knead by hand or with a stand mixer fitted with a dough hook for 8 to 10 minutes, until the dough is smooth and elastic.
04 - Place dough in a greased bowl, cover securely, and allow to rise in a warm area for 1 hour or until doubled in size.
05 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
06 - Punch down dough and divide into 8 equal portions. Shape each portion into a tight ball.
07 - Bring water and baking soda to a boil in a large pot. Using a slotted spoon, poach each dough ball for 30 seconds on each side. Transfer to prepared baking sheet.
08 - Brush each roll with melted butter, sprinkle with extra Flamin’ Hot seasoning and coarse sea salt. Score the top of each roll with a sharp knife.
09 - Bake rolls for 16 to 18 minutes, or until golden brown. Allow to cool slightly before serving.
