In a large bowl,stir together 1 1/2 cups of the bread flour and the yeast; set aside. In a saucepan, heat and stir milk, sugar, oil and the teaspoon of salt just until warm (120 degrees to 130 degrees). Pour milk mixture into flour mixture and beat on medium speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Stir inWhole Wheat Flour and use as much of the remaining bread flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining bread flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes). Shape into a ball. Place in a lightly greased bowl turning once. Cover and let rise in a warm place until doubled in size (about 1 1/4 hours).

Punch dough down; turn it out onto a lightly floured surface. Cover and let rest for 10 minutes. Shape into12 smooth, oval rolls. Place them 2" apart on 2 greased baking sheets. With a knife or scissors, cut a crisscross slash across each. Cover and let rise until nearly double (45-60 minutes).

Bake in a 475°F for 4 minutes. Remove from oven. Reduce oven temperature to 350°F.

In a large Dutch oven, bring the 3 quarts of water to boiling. Gradually stir the baking soda into the boiling water (it will foam up slightly). Carefully lower rolls, two or three at a time, into the water and boil gently for two minutes, turning once. Remove with a slotted spoon and drain on paper towels for a few seconds before placing one inch apart on parchment lined baking sheet.

Whisk egg white and 1 tablespoon water. Brush over rolls. Sprinkle with coarse salt.

Bake in a 350°F oven for 12 to 15 minutes or until golden brown, rotating sheets halfway through baking. Immediately remove from sheets, cool on wire racks for 10 minutes before serving.