In a small bowl, place the yeast, ½ teaspoon sugar and lukewarm water. Stir gently to mix. Allow to sit 5 to 10 minutes until it becomes foamy on top.

In a large bowl or stand mixer fitted with the whisk attachment, mix together 1 1/2 cups flour, salt and sugar. Add the water-yeast mixture and oil to flour. Mix thoroughly.

Add another 1 cup of the flour and 2 eggs and mix until smooth. Switch to the dough hook attachment if you are using a stand mixer.

Add the remaining flour and mix until dough comes together. It should feel slightly dense and just a tad sticky.

Remove from bowl and place on a lightly floured surface. Hand knead for 30 seconds, or just until dough is smooth and no longer sticky.

Place in a large greased bowl. Drape a warm, wet dish towel over the top and allow to rise 3 hours.

Using a food scale, portion out rolls into 2 1/2- to 3-ounce pieces. Roll into balls and place on a baking sheet or large plate. Drape towel over them and allow them to rise another 30 minutes.

Preheat oven to 375 F. while the dough rises.

While rolls are doing their second rise, bring a large pot of water to boil. Reduce heat to medium and add 2 heaping tablespoons baking soda to the pot.

Using a slotted spoon or spider, dunk each roll into the baking soda bath for 30 seconds, turn and keep immersed on the other side for another 30 seconds. Remove each roll, letting the excess water drip off before placing on a silpat or parchment paper lined baking sheet.

Brush each roll with egg wash using a pastry brush. Score the top using a sharp knife or bread lame (see above) into an X.