Recipe information
Yield
makes 8 rolls
Ingredients
Preparation
Step 1
Combine the bread flour, yeast, 1 teaspoon salt, 1 teaspoon sugar, and celery seeds in a food processor and blend. With the machine running, gradually pour the hot water through the feed tube, adding enough water to form a smooth, elastic dough. Process 1 minute to knead.
Step 2
Grease a medium bowl. Add the dough to the bowl, turning to coat. Cover the bowl with plastic wrap, then a towel; let the dough rise in a warm draft-free area until doubled in volume, about 35 minutes.
Step 3
Flour a baking sheet. Punch the dough down and knead on a lightly floured surface until smooth. Divide into 8 pieces. Form each dough piece into a ball. Place the dough balls on the prepared sheet, flattening each slightly. Using a serrated knife, cut an X in the top center of each dough ball. Cover with a towel and let the dough balls rise until almost doubled in volume, about 20 minutes.
Step 4
Preheat the oven to 375°F. Grease another baking sheet and sprinkle with cornmeal. Bring 8 cups of water to a boil in a large saucepan. Add the baking soda and remaining 2 tablespoons sugar (water will foam up). Add 4 rolls and cook 30 seconds per side. Using a slotted spoon, transfer the rolls to the prepared sheet, arranging X side up. Repeat with the remaining rolls.
Step 5
Brush the rolls with the egg-white glaze. Sprinkle the rolls generously with coarse salt. Bake the rolls until brown, about 25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or at room temperature.
do ahead
Step 6
The ROLLS can be prepared 6 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 10 minutes.
