Pretzel Rolls - DAIRY FREE and EGG FREE

Ever tried finding hamburger buns that contained no dairy or eggs? It is possible, but a lot of buns start our with milk, or are made with an egg bread recipe. I found this recipe in the Food Network Magazine January/February 2011 edition. I have made it four times already!!!! So I had to share it with everyone because it made wonderful hamburger buns that me and my girl could eat!!!

Pretzel Rolls

1 Tbs active dry yeast
2 3/4 cups all purpose flour
1 Tbs sugar
1 tsp salt
1/3 cup baking soda for poaching

1. Put 1 cup warm water in the bowl of a stand mixer and sprinkle in yeast. Set aside to bloom, about 5 minutes. Meanwhile, combine dry ingredients. Add the flour mixture to the yeast mixture and mix with the dough hook on the lowest setting until the dough comes together. Increase the speed to medium and continue to mix until the dough is elastic and smooth. About 8 minutes.
2. Form the dough into a ball, place in a large oiled bowl and turn the dough to coat with oil. Cover with a damp cloth and let rest in a warm place until doubled in size. About 30 to 35 minutes. Line a baking sheet with foil, coat generously with cooking spray and set aside.
3. Punch down the dough then turn out onto a floured surface. Knead just until dough is smooth and springs back when poked. Divide into 4 pieces and form in into rolls. Place rolls on prepared baking sheet and cut four 2-inch diagonal slashes across the top of each bun. Let rest.
4. Meanwhile preheat the oven to 425 and bring 8 cups water to a boil in a large pan. Stir the baking soda into the boiling water (it will foam slightly, so be sure to use a large enough pan). Add 2 buns a poach 2 minutes per side. Using a slotted spoon remove the rolls. Drain and place on baking sheet, cut-side up. Sprinkle with a little salt. Repeat with the remaining rolls.
5. Bake the rolls until golden, 12-15 minutes. Let cool slightly on the baking sheet before moving to a cooling rack.