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1
Place the warm water in the bowl of a stand mixer and sprinkle the yeast on top.
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2
Set aside to rest until the mixture bubbles, about 5 minutes.
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3
(If the mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.)
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4
Meanwhile, coat a large mixing bowl with a thin layer of vegetable oil and set aside.
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5
Place the flour, sugar, and measured salt in a large bowl and whisk briefly to break up any lumps and combine.
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6
Once the yeast is ready, fit the bowl on the mixer, attach a dough hook, and dump in the flour mixture.
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7
Mix on the lowest setting until the dough comes together, then increase to medium speed and mix until the dough is elastic and smooth, about 8 minutes.
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8
Form the dough into a ball, place in the oiled mixing bowl, and turn the dough to coat in oil.
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9
Cover with a clean, damp dishtowel and let rest in a warm place until the dough doubles in size, about 30 to 35 minutes.
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10
Line a baking sheet with parchment paper, coat the paper with vegetable oil, and set aside.
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11
Once the dough has risen, punch it down and knead it on a floured, dry surface just until it becomes smooth and springs back when poked, about 1 minute.
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12
Divide the dough into 8 pieces and form into oblong rolls.
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13
Place the rolls on the baking sheet and cut 4 (2-inch) diagonal slashes across the top of each.
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14
Cover with a damp towel and let the dough rise in a warm place until almost doubled in volume, about 15 to 20 minutes.
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15
Meanwhile, heat the oven to 425 degrees F and bring the 6 cups of water to a boil in a large saucepan over high heat.
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16
Once the rolls have risen, stir the baking soda into the boiling water (the water will foam up slightly).
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17
Boil two or three rolls for 2 minutes per side.
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18
Using a slotted spoon, remove the rolls, drain, and place on the baking sheet, cut side up.
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19
Sprinkle well with salt and repeat with the remaining rolls.
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20
Once all the rolls are ready, place in the oven and bake until golden brown, about 10 to 12 minutes.
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21
Serve hot.
