May ’11: Pretzel Rolls

The food processor method did not work out very well.  I ended up hand kneading the dough.  First time for everything 🙂  The rolls were soft and fluffy inside.

Adapted from http://butteryum.blogspot.com/2011/05/pretzel-rolls.html

Makes 8 rolls

Ingredients:

Bread flour……………………2 3/4 cups
Yeast…………………………..1 envelope (2 1/2 teaspoons)
Fine salt……………………….1 teaspoon
Granulated sugar……………1 teaspoon
Warm water…………………..1 cup plus 2 tablespoons [substituted with warm milk]
Water……………………………8 cups
Baking soda……………………1/4 cup
Granulated sugar…………….2 tablespoons
Egg white, beaten (glaze)…..1
Coarse salt

Directions:

Combine flour, yeast, salt, and 1 teaspoon sugar.  Slowly add warm milk and knead dough.  Remove dough from workbowl and place in an oiled bowl, cover with plastic wrap, then a towel.  Place in a draft-free place to double in size (20-60 minutes depending on what kind of yeast you used).

Punch down dough and cut into 8 equal pieces.  Using your clean counter, cup your hand around one dough ball and using a circular motion, shape roll into a smooth ball.  Place rolls on a parchment lined sheet pan; space evenly.  Cover with towel and place in a draft-free location to double in size.  Preheat oven to 375F.

Bring water, baking soda, and 2 tablespoons sugar to a boil in a medium saucepan.  Using a slotted spoon, one at a time, put the rolls in the boiling water for 30 seconds per side.  Remove from water, drain, and place back on parchment paper.

Brush rolls with beaten egg white and sprinkle liberally with coarse salt. If desired, you can use a sharp knife or kitchen shears to snip an “X” on top of each roll (make deep cuts).

Bake in a 375F oven for about 25 minutes.  Cool on a rack for 10 minutes before eating.  Best if eaten the day they’re made.

Notes:

• Depending on the yeast you use, this recipe will take 2-3 hours from start to finish.
• Although these rolls are really yummy when they’re still warm, I find they taste most like a pretzel after they’ve been allowed to cool completely.