1/3 c. sugar (divided)
2 1/4 c. warm water (105 to 115 degrees)
2 pkgs. (1/4 oz. each) Red Star Quick Rise Yeast
2 1/4 tsp. salt
5 tbsp. unsalted butter, softened
1 lg. egg
5 c. unbleached flour
2 to 2 1/2 c. bread flour
1 lg. egg yolk
1 tbsp. cold water
Coarse or kosher salt

Sprinkle 1 tablespoon of the sugar over warm water in large mixing bowl of heavy-duty electric mixer. Sprinkle yeast over water and let stand 5 minutes, or until slightly expanded.

Add salt, butter, whole egg and 3 cups of the unbleached flour. Beat until smooth. Beat in remaining 2 cups unbleached flour and the bread flour. Switch to dough hook and knead dough 5 minutes or turn out on lightly floured counter and knead by hand 10 minutes. Put in large clean bowl. Cover with plastic wrap and let rise until doubled in bulk, about 2 hours. Punch down with your fist.

Lightly grease 2 large baking sheets. Divide dough in half; set aside 1/2 and cover with plastic. Divide other half into 10 equal sized pieces. Roll and stretch each piece into 16 inch long rope and form into pretzel shape. Place on baking sheet with 1 inch of space between rolls.

Preheat oven to 400 degrees. Mix egg yolk and water and brush rolls, then evenly sprinkle with salt. Cover with towel and let rise 15 minutes. Meanwhile, punch down other 1/2 of dough and repeat time- consuming process of forming rolls, salting and letting them rise. Bake 1 sheet of rolls at a time for 15 minutes at 400 degrees, or until golden brown. Let rolls cool on rack. Makes 20 rolls.