Instructions

In the bowl of your stand up mixer fitted with the dough hook, add the water, yeast and sugar.  Stir and let rest for 5 - 10 minutes or until foamy.  Add the flour, salt and melted butter.  Mix until well combined and forms a ball.  Transfer to a medium bowl sprayed with non stick cooking spray, cover with plastic wrap and allow to rise in a warm place for 1 hour or until doubled in size.  Line a cookie sheet with parchment paper and set aside.  Pull dough out of bowl onto a lightly floured surface and divide into 8 equal portions (about 3.7 ounces each).  Form each portion into and log.  Place on prepared cookie sheet seam down in a staggered position.  Cover with a towel allow to rest in a warm place for 30 minutes or until they rise and double.

Preheat oven to 425° and place oven rack in the middle position.  In a large saucepan, bring 2 quarts of water to a low boil.  Remove from heat and slowly add the baking soda.  Return to heat and continue with a steady boil.  Place 2 - 3 of the buns at a time in the poaching liquid, seam side down.  Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds.  Remove with a slotted spoon to the same prepared sheet pan, seam side down.  Repeat with the remaining buns.  Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely and then sprinkle each roll with salt.  Using a sharp straight edged knife, cut a diagonal lines on the top of each bun.  Bake for 15 to 20 minutes.

NOTE:  These buns are best used the day they are made.  If you make them ahead, freeze them until the day you're ready to serve them.