Combine warm water, oil, sugar and yeast in a big bowl and mix together with a wooden spoon. Let the mixture sit for 10 minutes.

Mix the flour and the salt in a separate bowl. Add the flour mix one cup at a time until everything is combined. Remove the dough from your bowl and knead the dough with your hands for about 5 - 10 minutes until you have a nice, soft dough.

Oil a medium bowl with canola oil, add the dough and cover with plastic wrap and place in a warm spot until the dough is double in size, about 1 hour.

Remove the dough from the bowl and place on a clean working area, punch it down, divide into 8 equal pieces. Form a dome with your hand and roll the dough until the top is round and firm. Place each bun onto a parchment-lined sheet pan. Let your buns rest for another 20 minutes.

Preheat your oven to 425°F (220C).

Bring a big pot of water to a boil and add the baking soda.

With a slotted spoon, gently slip 1 or 2 buns into the boiling water (top side down first) and poach for 30 seconds, turn them over and poach the buns for another 30 seconds.

Transfer the buns to a wire rack, sprinkle them with the sesame seeds and salt. Cut a 'x' with a sharp knife into the tops of each roll. Let them dry while cooking the remaining rolls.

Transfer the buns onto a parchment-lined sheet pan and bake in preheated oven for 16 - 18 minutes, keep a close eye on them until they reach your desired brown colour.

Transfer to a wire rack to let cool completely