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1
Combine bread flour, 1 envelope yeast, 1 teaspoon salt, 1 teaspoon sugar and celery seeds in food processor and blend.
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2
With machine running, gradually pour hot water through feed tube, adding enough water to form smooth elastic dough.
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3
Process 1 minute to knead.
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4
Grease medium bowl.
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5
Add dough to bowl, turning to coat.
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6
Cover bowl with plastic wrap, then towel; let dough rise in warm draft-free area until doubled in volume, about 35 minutes.
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7
Flour baking sheet.
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8
Punch dough down and knead on lightly floured surface until smooth.
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9
Divide into 8 pieces.
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10
Form each dough piece into ball.
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11
Place dough balls on prepared sheet, flattening each slightly.
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12
Using serrated knife, cut X in top center of each dough ball.
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13
Cover with towel and let dough balls rise until almost doubled in volume, about 20 minutes.
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14
Preheat oven to 375F.
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15
Grease another baking sheet and sprinkle with cornmeal.
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16
Bring 8 cups water to boil in large saucepan.
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17
Add baking soda and 2 tablespoons sugar (water will foam up).
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18
Add 4 rolls and cook 30 seconds per side.
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19
Using slotted spoon, transfer rolls to prepared sheet, arranging X side up.
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20
Repeat with remaining rolls.
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21
Brush rolls with egg white glaze.
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22
Sprinkle rolls generously with coarse salt.
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23
Bake rolls until brown, about 25 minutes.
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24
Transfer to racks and cool 10 minutes.
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25
Serve rolls warm or room temperature.
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26
(Can be prepared 6 hours ahead.
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27
Let stand at room temperature.
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28
Rewarm in 375F oven 10 minutes.)
