all purpose flour plus more for kneading
salt, plus more to spirinke on the top
vegetable oil to grease outside dough
1In a bowl of a stand mixer with a dough hook attachement, add 1 cup 110° water, sugar and 1 teaspoon salt. Mix and let sit for 5 to 10 minutes or until foamy.
2Mix the flour and salt, add to yeast mixture, and stir with dough hook for 8 minutes, or until dough is elastic and smooth.
3Form the dough in a ball, grease out side liberally with vegetable oil, cover with a damp towel and let rest on cojnter until double in size, about 25 to 30 minutes.
4Knead the dough, then turn out on a floured surface and continue to knead until the dough is smooth and springs back when poked with your finger, about 1 minute.
5Divide the dough into either 6 or 4 portions, I used 6 portions, cover again with towel, and let rise for another 20 to 25 minutes, or until doubled in size.
6While dough is rising, bring water to a boil, then add the baking soda.
Preheat oven to 425°
Line a cookie sheet with foil and spray with non stick spray.
7Drop rolls in 2 at a time and poach for 2 minutes, and then remove to drain on a wire rack.
8Mix the egg white and teaspoon of water together and brush over the top of the rolls.
Take a sharp knife and make an X shape in the middle.
9Sprinkle with desired amount of salt.
I wished I had really coarse salt for this, it would have been better, but they still good with just Kosher salt.
10Bake for 15 minutes, turning half way until golden brown.
Originally Posted: Thu, Sep 12, 2013