Melt butter in a medium-sized frying pan. Add onion and sauté for eight minutes, stirring often, until golden brown.

Meanwhile, dissolve yeast in warm water with brown sugar. Let sit for five minutes. Pour yeast water into a medium-sized bowl.

Add flour, starting with two and a half cups and adding more as needed. Add cheese, dough enhancer, if using, olive oil, salt, and sautéed onions. Mix the dough by hand, until smooth and elastic. Cover with a towel and let rise for 30 minutes.

Midway, prepare the baking soda bath by pouring the nine cups of water into a four-quart pot. Bring to a boil. Add the baking soda. Lower the heat.

Line a baking sheet with parchment paper and spray with cooking spray. Once dough has risen, divide it evenly into two-and-a-half-ounce (70-gram)

balls. (You can make them smaller too.)

Drop the balls into the pot and cook for one and a half minutes. Remove with a slotted spoon and place on the prepared baking sheet. Sprinkle with sesame seeds, Parmesan cheese, and salt, if using. Let rise for 15 minutes prior to baking.

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

Slide baking sheet into the oven and bake for 10 minutes. Turn the baking sheets around and continue baking for five more minutes, or until golden brown. Remove from oven and cool on a wire rack.

These rolls are hamotzi. They can be frozen.