In a medium saucepan over medium heat, combine the milk and 2 Tablespoons of butter.

Heat to 125F (hot but not boiling) and remove from heat.

Stir the yeast and brown sugar into the milk mixture and let proof for up to 5 minutes.

Pour the milk mixture into a large bowl and stir in flour (with a spoon or with your hands).

Knead for 5 minutes, and then cover with plastic wrap and place in a warm spot of your kitchen.

After an hour, the dough should be doubled. Punch down and divide into 8 even balls.

Preheat oven to 400F

Grease a cookie sheet and set aside.

Place 8 cups of water and the baking soda in a large stockpot and bring to a boil over high heat.

Drop the rolls into the boiling water, two at a time, for two minutes, turning once.

Use a slotted spoon to remove the rolls from the boiling water and place on greased cookie sheet.

After boiling all of the rolls, make two or three small cuts to the top of the roll to allow steam to come out.

Combine the egg and 1 teaspoon water and brush over the rolls.

Bake at 400F for 15 minutes, then reduce heat to 350F for remaining 10-12 minutes.

Remove from oven.

When the rolls are cool enough to handle, brush a bit of water on the top and then sprinkle on sea salt.