Mix the dough ingredients with stand mixer attached with a dough hook. Knead until it becomes a soft smooth dough, about 5 minutes.

Grease a large bowl. Place dough in the bowl. Cover with plastic wrap. Allow it to rise until doubled, about 1 hour.

Gently deflate the dough. Place on a lightly greased surface. Divide into 8-12 pieces depending on how large you want them. The ones pictured were divided into 12 pieces.Shape each piece into a smooth ball.

Place on a lightly greased or non-stick lined baking sheet. Cover and let rest for 15 minutes.

Preheat oven to 400 degrees.

In a large pot bring water salt and baking the water bath. Cook for 30 seconds. Flip. Cook 30 seconds longer. Remove with slotted spoon to a dry towel for about 1 minute. Move to baking sheet.

Use scissors or sharp knife to cut 1/2" inch slit cross on top of the rolls. Sprinkle with coarse salt.

Bake 8 buns for 20-24 minutes. For 10-12 buns bake for 17-20 minutes. Bake until deep dark brown. Transfer to a baking rack to cool.