1 cup warm water
1 packet active dry yeast
2 3/4 cups bread flour, plus more for dusting the work surface
1 tablespoon Sugar
1 teaspoon Salt, plus more for sprinkling
6 cups water
1/4 cup baking soda
Place the warm water in the bowl of a stand mixer and sprinkle the yeast on top. Set aside to rest until the mixture bubbles, about 5 minutes. Meanwhile, coat a large mixing bowl with a thin layer of vegetable oil and set aside.
Place the flour, sugar, and salt in a large bowl and whisk briefly to combine. Once the yeast is ready, attach a dough hook, and put in the flour mixture. Mix on the lowest speed until the dough comes together, then increase to medium speed and mix until the dough is elastic and smooth, about 8-9mins.
Form the dough into a ball, place in the oiled mixing bowl, and turn the dough to coat in oil. Cover with a clean, damp tea towel and let rest in a warm place until the dough doubles in size, about 30 to 45 minutes. Line a baking sheet with baking paper.
Once the dough has risen, punch it down and knead it on a floured surface just until it becomes smooth and springs back when poked. Divide the dough into 8 pieces and form into rolls. Place the rolls on the baking sheet. Cover with a damp tea towel and let the dough rise in a warm place until almost doubled in volume, about 15 to 20 minutes. Meanwhile, heat the oven to 220’c and bring the 6 cups of water to a boil in a large saucepan over high heat.
Once the rolls have risen, stir the baking soda into the boiling water. Boil two or three rolls for 1 minute each side. Remove the rolls, drain, and place on the baking sheet, cut the top of the roll with scissors to make a slash. Sprinkle well with salt and repeat with the remaining rolls.
Once all the rolls are ready, place in the oven and bake until golden brown, about 10 to 12 minutes. Serve hot.
Note: You can top with any flavors to enhance your roll before you bake it. Try a honey bacon or garlic butter topped with parmesan cheese yum!