Instructions

• In the bowl of a stand mixer fitted with the dough hook, combine 1 1/2 cups warm water, 2 tablespoons light brown sugar, 1 package active dry yeast (2 1/4 teaspoons), and 6 tablespoons unsalted butter, melted. Mix briefly until combined, then let sit 5 minutes to allow the yeast to begin activating.
• Add 2 1/2 teaspoons kosher salt and 4 1/2 to 5 cups all-purpose flour to the mixer. Mix on low speed until the flour is incorporated.
• Increase the mixer speed to medium and knead until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough seems too wet, add additional flour, 1 tablespoon at a time, until it reaches the described consistency.
• Turn the dough out onto a clean work surface and knead briefly by hand to form a smooth ball.
• Grease a large bowl with oil. Place the dough in the greased bowl, turning once to coat all sides with oil. Cover the bowl with a clean towel or plastic wrap and place in a warm, draft-free spot until the dough doubles in size, about 1 hour.
• Preheat the oven to 400°F. Line the bottom of a 9×13-inch baking pan with parchment paper and spray or grease the pan; set aside.
• Once the dough has doubled, punch it down and transfer it to a lightly floured surface. Using a sharp knife or bench scraper, divide the dough into 12 equal pieces (about 3 ounces each). Shape each piece into a smooth round roll.
• Fill a large pot with enough water so the rolls can float, add 1/3 cup baking soda, and bring to a rapid boil.
• Working in batches (about 2 rolls at a time to avoid crowding), carefully lower the rolls into the boiling baking-soda water and boil for 30 seconds. Remove each roll with a slotted spoon, let excess water drip off, and transfer to a wire rack or a lightly floured surface while you boil the remaining rolls.
• Place the boiled rolls in the prepared baking pan, arranging them close together. With a very sharp knife or a bread lame, score an X on the top of each roll.
• In a small bowl, whisk together 1 large egg and 1 tablespoon cold water. Brush the tops of the rolls with the egg wash, then sprinkle generously with coarse sea salt.
• Bake in the preheated 400°F oven for 22 to 27 minutes, or until the rolls are deep golden brown.
• Remove the pan from the oven and let the rolls sit for 5 minutes. Serve warm.