We ate them with grilled chicken, mozzerrella cheese, and pesto, with a side of grilled veggies.
They are best enjoyed the same day but will last 2-3 days as long as they are not covered. If you put them in a containers they will become soggy.
2 3/4 cups bread flour
1 envelope quick-rising yeast
1 teaspoon salt
1 teaspoon sugar
1 c. plus 2 tbsp hot water (approx. 125F)
8 cups water
1/4 c. baking soda
2 tablespoons sugar
1 egg white, beaten to blend
Combine bread flour, 1 envelope yeast, 1 teaspoon salt and 1 teaspoon sugar and blend. Gradually pour hot water, adding enough water to form smooth elastic dough. Knead for 1 minute. Grease medium bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then towel; let dough rise in warm draft-free area until doubled in volume, about 35 minutes.
Flour clear area of counter. Punch dough down and knead on lightly floured surface until smooth. Divide into 8 pieces. Form each dough piece into ball. Place dough balls on prepared surface, flattening each slightly. Using serrated knife, cut X in top center of each dough ball. Cover with towel and let dough balls rise until almost doubled in volume, about 20 minutes.
Preheat oven to 375 degrees F. Bring 8 cups water to boil in large saucepan. Add baking soda and 2 tablespoons sugar. Add 4 rolls and cook 30 seconds per side. Using slotted spoon, transfer rolls to prepared sheet, arranging X side up. Repeat with remaining rolls.
Brush rolls with egg white glaze. Sprinkle rolls generously with coarse salt. Bake rolls until brown, about 25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or room temperature.