1 3/10 c warm water 2 Twarm milk 2 t active dry yeast 33/100 c brown sugar 2 Tmelted butter, unsalted 4 c flour, all purpose 1 tto taste salt, Kosher 1/2 c baking soda 2 qcold water
Proof yeast with 1/3 cup of warm water and 1 tsp of brown sugar. Let stand until foamy.
Add remaining water with milk, sugar and melted butter. Stir to dissolve sugar. Add flour until it forms a nice firm pliable ball.
Knead for 2 minutes. Divide unto 12 pieces. Cover with damp cloth and let sit for 10 minutes.
Form rolls (slash if desired) or form pretzel shapes. Let rest an inch apart on lightly floured surface. Cover with damp cloth.
Preheat oven to 425 degrees F. Lightly oil 2 baking sheets and sprinkle with corn meal.
Bring cold water to boiling in large stockpot. Add baking soda.
Drop two rolls at a time into boiling water and boiling no longer than 30 seconds, turning once. Carefully remove and let drip before placing on baking sheet. Brush with egg white if desired. Sprinkle lightly with salt if desired.
Bake on the upper and middle racks of the oven for about 8 to 10 minutes (till browned all over) then rearrange pans for even baking.
Let rolls cool on baking sheets for 5 minutes before transferring to rack to cool.