In a cup or small bowl, add water and yeast. Stir to combine.

In a large mixing bowl, add yeast water, flour, butter, sugar and salt.

If using a stand mixer, use the dough hook attachment to mix the ingredients, then knead at medium-high speed for 1 minutes. (This will help develop some gluten.)

If not using a stand mixer, you can also do this by hand or with a hand mixer fitted with the dough hooks.

Once dough is mixed, shape into a ball. Place it back into the mixing bowl. Cover with clean kitchen towel and let rise for 1 hour or until doubled in size.

Transfer the dough to a lightly floured surface.

Separate into 4 to 5 equal portions for hamburger-sized buns (or 8 to 10 equal portions if making slider buns or dinner rolls).

Form into balls by pulling the sides to the center and pinching to seal.

Place the formed rolls, seam side down, onto a parchment or silicone mat lined baking sheet.

Cover with the towel and allow to rise again for 30 minutes.

Preheat oven to 425°F.

Place 2 quarts water in a large sauce pan.

Place pan over medium high heat and bring to a boil.

Add in baking soda.

Place rolls, 1 or 2 at a time, in boiling water. Boil each roll for 1 minute, flipping over halfway.

Place the boiled rolls back onto the lined baking sheet, seam side down.

Brush the tops with beaten egg.

Lightly sprinkle with salt.

Slice a shallow "X" into the top of each roll.

Repeat until all rolls are boiled and prepared.

Place baking sheet in preheated oven. Bake for 15 to 20 minutes, until golden brown.

This all can be done in advance. Freeze cooked buns for later use in a freezer bag once cooled to room temperature. Reheat or microwave to thaw.

Serve warm or at room temperature.