Spray a baking sheet with nonstick cooking spray. Place rolls on the baking sheet. Spray plastic wrap and cover. Allow the rolls to defrost and rise a little (about 2 to 2.5 hours). Place the baking sheet in a cool, dry place. When the rolls defrost, you want them to still be cold.

When the rolls are ready, bring a pot with 12 cups of water to a boil. (I used this 4 quart pot). Once it reaches a boil, carefully and slowly add the baking soda.

Heat the oven to 400 degrees F.

Set up another baking sheet with a piece of parchment paper. I also sprayed the parchment paper with nonstick cooking spray. Add an egg to a small bowl and beat the egg. Add a little bit of cold water and continue beating until mixed to make the egg wash.

Turn the heat down to medium or medium high. Carefully place one roll at a time into the water (top side down). I usually put in 3 to 4 in at time. Allow the rolls to cook for 60 seconds.

Remove with a slotted spoon and place on the parchment paper lined baking sheet.

Brush each roll with egg wash using a pastry brush. Using a sharp knife, carefully cut a slit on top of each roll. Sprinkle Kosher salt on each roll.

Repeat steps 5 to 7 until you have finished with each roll. Place rolls in the oven at 400 degrees F. Bake for 14 to 16 minutes, until browned.

Allow to cool on a cooling rack. Slice in half and add your favorite condiments and your favorite ham and cheese.