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1
Whisk together the water, yeast and sugar in the bowl of a stand mixer.
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2
Allow the mixture to proof for 6 minutes.
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3
While the yeast is proofing, whisk/sift together the flour and sea salt.
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4
Attach the dough hook to the stand mixer.
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5
Mix on low speed until the dough comes together and then turn the speed up to medium-low and mix for 3 minutes.
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6
Turn the speed up to medium and mix for another 2 minutes.
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7
Form the dough into a tight ball and place into a lightly greased bowl.
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8
Cover with a clean kitchen towel and allow the dough to double in size, approximately 40 minutes.
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9
Remove the towel and punch down the dough.
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10
Lightly grease a baking sheet.
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11
Using a kitchen scale, divide the dough into 8 3-ounce balls (one will be slightly under 3 ounces).
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12
Roll each ball tightly and pinch the bottoms.
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13
Place the balls pinched side down on the baking sheet, cover with a towel and allow the dough to rise for another 20 minutes.
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14
Preheat the oven to 425AAF (220 Celsius).
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15
Bring the 4 quarts of water to a boil with the baking soda.
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16
In batches, cook the rolls for 30 seconds per side.
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17
Remove with a slotted spoon and place onto a clean, greased baking sheet (do not use parchment paper or the rolls will stick).
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18
Whisk together the egg with a tablespoon of water.
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19
Brush the egg wash on top of each roll and sprinkle generously with coarse sea salt or sesame.
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20
Using a sharp knife, slice an X in the top of each roll.
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21
Bake for 15-17 minutes or until golden brown on top.
