Ingredients:

  • 1 1/2 cups (360ml) warm water (100°F/38°C)
  • 2 1/4 teaspoons (7g) instant or active dry yeast
  • 1/4 cup (4 Tablespoons; 56g) unsalted butter, divided
  • 1 teaspoon salt
  • 1 Tablespoon brown sugar
  • 3 3/4 – 4 cups (469-500g) all-purpose flour, plus more for dusting
  • 1/2 cup (120g) baking soda
  • 9 cups (2,160ml) water
  • Coarse sea salt, for sprinkling

Instructions:

  1. Whisk yeast and warm water together. Let stand for 5 minutes until foamy.
  2. Melt 1 Tablespoon of butter. In a large bowl or stand mixer bowl, combine the yeast mixture, melted butter, salt, and brown sugar. Gradually add flour, mixing until a soft, slightly tacky dough forms.
  3. Knead the dough for 5-7 minutes in a stand mixer or 8-10 minutes by hand until smooth and elastic.
  4. Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size. Punch down to release air.
  5. Turn the dough out onto a lightly floured surface and divide into 12 equal portions (about 75g each). Roll each portion into a smooth ball.
  6. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
  7. Bring baking soda and water to a boil in a large pot. Carefully drop 1-2 rolls into the boiling water for 20-30 seconds per side. Remove with a slotted spatula and drain excess water.
  8. Place rolls on the prepared baking sheet. Using a sharp knife, score the tops of each roll with a cross or a single slit.
  9. Melt the remaining 3 Tablespoons of butter. Brush the rolls with melted butter and sprinkle generously with coarse sea salt.
  10. Bake for 22-26 minutes, or until deep golden brown.
  11. Let cool slightly on a wire rack before serving.