Bread-Bakers v110.n041.5

I don't know why the recipe calls for these particular rolls to be 
dunked in boiling water, but I do know that's common with bagel 
recipes. When I first worked with bagels, I was told the boiling 
water bath substituted for proofing time to get the yeast going. It 
wasn't just a dip in the water, though. We put them in until they 
rose to the top. That didn't usually take very long. A minute at the 
most if I remember right.