In the bowl of the stand mixer, fitted with the dough hook, combine the flour and salt.

In a bowl, dissolve the yeast in the warm milk and water.
Add the sugar and oil and let it rest for 5 minutes.

Pour the liquid mixture into the flour and knead for 8 to 10 minutes or until the dough is soft and elastic.

Cover the bowl with plastic wrap and let it rise for 1 hour.

On a floured surface, punch down the dough and cut it into 8 to 12 pieces.
Shape each piece into a ball by pulling the dough under.
Place the balls of dough on baking sheets lined with parchment paper and let them rise for 15 minutes.

Heat the water with the salt and sodium bicarbonate. The water should just simmer. Preheat the oven to 400 F (200 C).

Boil the balls of dough in the water for 1 minute on each side.
Using a skimmer, remove them from the water and place them on the baking sheets, rounded side up, folds underneath.

Sprinkle with coarse salt if desired.

Using a serrated knife, make two cuts on the top of each bun.
Bake for 25 minutes or until the tops of the buns are golden brown.