Place the first 4 ingredients in the bowl of a stand mixer fitted with the dough hook. Mix them on low using the dough hook for 10 to 15 seconds until everything is combined. Allow the mixture stand for 5 minutes until it blooms (becomes foamy on top). Use the dough blade to do this in a food processor if you want.
Meanwhile, in a separate bowl, mix the bread flour and salt. Add this mixture to the sugar/yeast mixture. Start the mixer on low to incorporate, then increase the speed and knead the dough on medium-high until the dough pulls away from the sides of the bowl, forms a ball and remains on the dough hook. This should take about one minute.
Pour a small amount of olive oil in the bottom of a bowl to keep the dough from sticking. Add the dough to this bowl and drape a damp towel over the bowl. Allow the dough to proof in a warm, dry place until doubled in size, about one hour.
Now we’re ready to make the rolls! Preheat your oven to 425 degrees Fahrenheit.
Fill a pot with water and baking soda and bring to a boil.
Divide the dough into 8 equal-sized pieces (4 ounces each if you have a kitchen scale). Roll dough into a ball and press down slightly with your fingertips to make a round disc. You can also use this recipe to make 16 slider rolls, which I did a few months back for a baby shower, and they were a hit!
Make an ‘x’ on top of each roll (if you want) with a sharp knife. Or use a Kaiser roll stamp if you are a dork like me and have one of those.
Place the rolls in the boiling water and boil for 15 seconds per side (so 30 seconds total). Remove them with a slotted skimmer or spatula and drain any excess water. Place on a parchment-lined baking sheet (I use a full sheet pan, and all 8 rolls fit).
Sprinkle lightly with sea salt (I use a sea salt grinder).
Bake the rolls at 425 degrees Fahrenheit for about 15 minutes. I check them at 14 minutes, and usually, mine are done by then.