Pretzel Rolls

I, like every other sane person, love bread.  I also love big soft pretzels.  These rolls combine those two amazing things.
Bread is not hard to make- I promise.  Really, the only downside is just waiting for the bread to rise, which isn’t hard, just time consuming.  The only extra step to these rolls involves poached them in boiling water before baking.  Again, not hard at all.
Go make these rolls now- they have a crisp, salty exterior and soft center.  We ate these with steak sandwiches, but there are so many possibilities.  These were so good I ate them on their own with a little ketchup and mustard.
PRETZEL ROLLS
INGREDIENTS
1 1/2 cup Warm Water (110°F)
1 package active
dry yeast
2 teaspoons granulated sugar
4 1/2 cups all purpose flour
2 teaspoons kosher salt
4 tablespoons butter, melted
1/4 cup baking soda
1 egg, lightly beaten
Kosher salt
DIRECTIONS
Dissolve yeast into warm water.  Let sit at least 5 minutes, until yeast
foams.
In a large bowl, combine sugar, flour, salt, and melted
butter.  Add water and stir with wooden
dough until a soft dough forms.  Knead
for 5-15 minutes until combined and elastic. 
Spray a bowl with cooking spray. 
Place dough in bowl, and cover with a towel.  Sit in a warm place and let rise for 1 hour,
or until doubled in size.
On a slightly floured surface, punch down dough.
Line two baking sheets with parchment paper.  Divide the dough into 18 circular
pieces.  Each piece should weigh about 2
ounces.    Place on baking sheets, leaving 1 inch in
between each roll.  Cover with towel and
let rise in warm place for 30-45 minutes until doubled in size.
Preheat oven to 425°F and place oven racks on the lowest
and middle positions.
In a large source pan, bring 2 quarts of water to a low
boil.  Add baking soda and lower heat to
simmer.

Working with 3 rolls at a time,
put rolls in poaching liquid.  Poach for
30 seconds then carefully use slotted spoon to flip roll over.  Poach for an additional 30 seconds.  Remove with slotted spoon and place back on
baking pans.  Repeat until all rolls have
been poached.

Brush each roll with lightly beaten egg.  Make sure to coat all sides completely. With
a sharp knife (not serrated), cut an “X” on top of each roll. Sprinkle kosher
salt on top of rolls. 
Bake rolls for 15-20 minutes. Cool on wire rack.
Makes 18 slider rolls.*

*Can easily make larger rolls and different shapes.  Just adjust the baking time to reflect any size changes.
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