Microwave milk in a small bowl for 45 seconds. Stir in the yeast and brown sugar and let it proof for 5 minutes.

In the bowl of a stand mixer, add the flour, 1 tsp. salt and 2 tablespoons melted butter. Pour in the proofed yeast and milk. Using a dough hook, knead on speed 6 for 7 minutes.

Stop the mixer and add in the minced peppedew peppers. Slowly increase the speed back up to 6 and knead for 3 minutes.

Cover with a towel and let rise for at least 30 minutes.

Preheat the oven to 425F (220C) degrees.

Cut off a piece of dough and roll out a log about 1-inch thick. Using a pastry cutter, cut off one-inch size pieces. Continue with remaining dough.

In a medium bowl, mix together 1 cup water and 2 tablespoons baking soda (Note: it won’t fully dissolve). Dip each piece of dough into the water and place on a silpat lined baking sheet.

In a small bowl, combine the pink salt, pink sugar and pink pepper. (Note: if you use regular salt, sugar and pepper, that’s fine.)

Sprinkle the salt mixture onto each piece of dough.

Bake in a 425F (220C) degree oven for 8-10 minutes. Remove from oven and brush with melted butter. Sprinkle with more of the salt-sugar-pepper mixture.

Serve warm.