In a large mixing bowl, combine 1 ½ cups of warm water with 1 tablespoon of active dry yeast. Let it stand for about 5 minutes until frothy. Then mix in 4 ½ cups of all-purpose flour and 1 teaspoon of salt. Knead the dough until smooth and elastic, roughly 8-10 minutes.

Place the kneaded dough in a lightly greased bowl and cover with a clean kitchen towel. Allow the dough to rise in a warm place for about 1-2 hours or until it doubles in size.

Punch the dough down gently to release air and divide it into 10-12 portions. Shape each into a round ball or slider shape and place on a parchment-lined baking sheet.

Cover the shaped rolls with a damp towel and let them rise again for about 30 minutes.

In a large pot, bring 10 cups of water to a boil. Carefully add ¼ cup of baking soda and stir well.

Gently lower each roll into the boiling water one by one for about 30 seconds. Remove with a slotted spoon to drain excess water.

Preheat the oven to 425°F. Bake the rolls for 15-20 minutes until deep golden brown.

Remove from the oven, let them cool slightly, and if desired, brush with melted butter and sprinkle with coarse salt before serving.