In the bowl of a stand mixer, combine the water, yeast and sugar and let rest 5-10 minutes until foamy.

Add the flour, salt, and butter; mix with the dough hook until thoroughly combined and dough no longer sticks to sides.

Brush large bowl with olive oil, then place dough in bowl.

Cover with a towel and let rise in a warm place for 1 hour or until doubled in bulk.

After an hour, punch down dough and turn out onto a lightly floured surface.

Line two sheet pans with parchment paper.

Cut the dough into 12-14 pieces.

To shape, take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal.

Roll in your hand to smooth top (un-pinched) side.

Place the ball on the baking sheet pinched seam side down, with at least 1” between each roll. Cover with a towel and let rise in a warm place for 30 minutes until doubled.

Preheat oven to 425°F and place oven racks on the lowest and middle positions.

In a large pot, bring 2 quarts of water to a low boil.

Add the baking soda sloooooowly (if you add too fast it will overflow)and lower heat to a simmer.

Put the rolls into the poaching liquid, seam side down.

Boil for 30 seconds then carefully turn the roll over in the liquid. Boil other side for 30 seconds then remove with a slotted spoon to the same prepared sheet pans, seam side down. Repeat with the remaining rolls.

Brush each roll with the lightly beaten egg.

Top each roll with a sprinkle of sea salt.

With a sharp straight edged knife, cut a slash or “X” in the top of each roll.

Bake the rolls in the preheated oven for 15-20 minutes.