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- In a stand mixer with a dough hook: Combine - Flour, Yeast, and Seal Salt
- Mix warm water and butter - Mixture should be lukewarm
- Add butter mixture to the flour mixture, and mix until well combined (about 2 minutes). You're looking for a sticky mixture
- Transfer dough to a lightly floured surface. Continue to knead and punch down until you have a smooth elastic ball (about 2-3 minutes)
- Place dough back in bowl and cover. Let sit in a warm place (close to body temp is best), untio double in size (about 60 minutes)
- Punch it down, take out of bowl, knead quickly (about 30 seconds)
- Divide into 10 portions (about 3 ounces)
- Dust hands in flour, and place portion into palm of hand. With other hand, form a dome and roll the ball into your palm, goal is to create heavy surface tension so the ball doesn't deflate, and place on pan with parchment paper
- Cover rolls, and let sit for 20 minutes
- Preheat Oven to 425F
- fill a pot with 4 1/4 Cups of cold water, and sprinkle in the baking soda and stir, while bringing to a boil
- Put 2 rolls in at a time, making sure they don't stick to the bottom. Boil for 30 seconds on each side
- Transfer rolls to wire rack, and let dry. Once dry, transfer to pans with parchment paper
- Score a cross on each roll, then sprinkle coarse salt on top
- Throw in the oven for 16 minutes (or until golden brown)
- Transfer to wire rack to cool
- Enjoy!