Whiskyeast and warm water together. Allow to sit for 1 min. Meanwhile melt 1 tsp of butter. whisk in salt, brown sugar, and melted butter. slowly add 3 cups of flour,1 cup at a time. Mix with a wooden spoon or dough hook attached to stand mixer until dough is thick. add 3/4 cup more flour until the dough is no longer sticky. if it is stills ticky, add 1/4 - 1/2 cup more as needed. poke the dough with your finger - if it bounces back it is ready to knead.
turn the dough out onto a floured surface. knead the dough for 3 min and shape into a ball. place ina large greased bowl, cover lightly with plastic wrap and allow to rise ina warm environment for 1 hr or until nearly double in size.
once risen puunch dough down to relesae any air bubbles turn out onto a lightly floured surface and witha s harp knife or pizza cutter cut dough into 1/3 cup sections you should have abotu 1 shape into balls.
preheat oven to 400 line 2 baking sheets with parchemnt paper or silicone baking mats or line a 9x13 baking pan set aside.
bring baking soda and 9o cups of water to a boil ina large pot drop1-2 pretzel rolls into the boiling water for 20-30 seconds. any more than that and your pretzels will have a metalic taste using a slotted spatula lift the pretzel roll out of the water and allow as much of the ecess water to drip off place pretzel rolls onto prepared baking sheet or close together in the baking pan using a sharp knife score a couple slits into the top of each.
melt the remaining butter lightly brush each roll with melted butter and sprinkle with coarse sea salt.
bake for 22-26 min or until a drop golden brown ona llsides.
remove from the oven and serve warm pretzel rolls may be stored in an alright container or zipped top bag for up to 3 days
