In a mixing bowl, combine the yeast and warm water and let it rest

for five to 10 minutes.

Add the brown sugar, oil, and flour. Mix well and add the salt. Let the mixture rise for an hour.

Divide the dough into 10 equal portions and form them into tight balls.

Place the balls on a baking sheet, cover them, and let them rise for an additional 30 minutes.

Preheat the oven to 425 degrees Fahrenheit.

Fill a four- to six-quart pot close to the top and add the baking soda. Bring the water and baking soda to a boil.

Using a slotted spoon, slip two rolls into the boiling water and cook for

30 seconds on each side.

Transfer the rolls to a rack to let them dry, and then repeat with the

remaining rolls. Once dry, transfer the rolls to a lined baking sheet.

Using a sharp knife, score the rolls and sprinkle them with coarse salt.

Bake for 15-18 minutes or until golden.