Adapted from this recipe for buttery soft pretzels, these homemade soft pretzel rolls are tender-crumbed, sturdy, and perfect for sandwiches.

Notes:

• For best results, please use a scale to measure. It is the only way to measure accurately. 
• Plan ahead: These rolls require an overnight rise (or an all-day rise, 8-10 hours), a 4- to 5-hour proof, a brief boil, and a 22- to 25-minute bake.
• Faster Method: Though I have not tried this yet, if you are looking for a faster way to make these pretzel rolls, try this: use 2 teaspoons of instant yeast and lukewarm water. Let the dough rise for 2 to 3 hours initially; then let the shaped rolls proof at room temperature for at least an hour before proceeding.
• Timing Help: If you are wondering how you might make the timing work with your schedule, consider this: after the dough doubles in volume, you can deflate it, and stick the bowl in the fridge until you can tend to it. The shaped rolls similarly can be stashed in the fridge until you can tend to them. The key is letting the shaped rolls proof at room temperature sufficiently — they should be very light to the touch before boiling, 
• Yeast: If you are using active-dry yeast, sprinkle it over the cold water. Let it stand for 15 minutes; then proceed with the recipe.
• Salt: If you are using Morton Kosher salt or fine sea salt, use half as much by volume or roughly 2 teaspoons. (If you are measuring by weight, use 13 grams.)
• Equipment: You’ll need a spider or a large slotted spoon to remove the dough balls from the pot of water. You’ll also need a pastry brush to brush the dough balls with melted butter. Finally, you’ll need a sharp razor blade to slash the dough.