Wednesday, July 13, 2011

Pretzel Rolls

These pretzel rolls were one of the first things that I ever logged into my google reader as a must make. Obviously time got away from me and I just ended up making them yesterday. I was really surprised at how simple they were! I really recommend eating them fresh out of the oven, and if not you should warm them again in the oven before serving. They are pretty tasty and I will make them again for sandwiches!

Pretzel Rolls (from Homemade by Holman, originally Three Square)
This recipe made 8 rolls for the other bakers, but only 6 for me
2 3/4 cups bread flour
1 envelope quick-rising yeast
1 teaspoon salt
1 teaspoon sugar
1 c. plus 2 tbsp hot water (approx. 125F)

8 cups water
1/4 c. baking soda
2 tablespoons sugar
1 egg white, beaten to blend
Coarse salt

Combine bread flour, 1 envelope yeast, 1 teaspoon salt and 1 teaspoon sugar and blend. Gradually pour hot water, adding enough water to form smooth elastic dough. Knead for 1 minute. Grease medium bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then towel; let dough rise in warm draft-free area until doubled in volume, about 35 minutes.

Flour clear area of counter. Punch dough down and knead on lightly floured surface until smooth. Divide into 8 pieces. Form each dough piece into ball. Place dough balls on prepared surface, flattening each slightly. Using serrated knife, cut X in top center of each dough ball. Cover with towel and let dough balls rise until almost doubled in volume, about 20 minutes.

Preheat oven to 375 degrees F. Bring 8 cups water to boil in large saucepan. Add baking soda and 2 tablespoons sugar. Add 4 rolls and cook 30 seconds per side. Using slotted spoon, transfer rolls to prepared sheet, arranging X side up. Repeat with remaining rolls.

Brush rolls with egg white glaze. Sprinkle rolls generously with coarse salt. Bake rolls until brown, about 25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or room temperature.

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