Recipes

Pretzel Rolls

Cuisine: German

Type: Bread

Serves: Makes 8

Source:	Food Network Kitchen
Attributes:
Comments:	I don’t know why you couldn’t use this recipe to make regular twisted pretzels. I’ve made brat buns with it.
Serving Suggestions:

Ingredients:

1 cup milk
1 1/4 oz package active dry yeast (2-1/4 teaspoons)
1 tbs. packed light brown sugar
2-1/2 cups AP flour, plus more for dusting
1 tsp. fine salt
2 tbs. unsalted, room temperature, butter
Cooking spray
1/2 cup baking soda
1/4 cup coarse sea salt, plus more for sprinkling
1 large egg, lightly beated

Instructions:

1. Warm milk in a small pan until 110° F. Pour into a medium bowl and add the yeast and let soften, about 2 minutes. Sprinkle with the sugar and set aside until foamy, about 5 minutes.,

2. Combine flour and fine salt in a bowl of a stand mixer fitted with a dough hook. On low speed, add the yeast mixture and butter and mix until dough is slightly smooth and soft but still sticky, about 2 minutes.Coat a large bowl with cooking spray and add the dough, covered with plastic wrap, and let rise at room temperature until doubled in size, about 1 hour.

3. Generously coat a baking sheet with cooking spray. Turn the dough out onto a lightly floured surface. Stretch into a 16-inch-long log, about 2 inches wide. Cut into 8 even pieces. Roll and stretch each piece into a 6-inch-long rope, then wind into a coil, tuck the end underneath. Transfer rolls to the baking sheet and cover with plastic wrap. Let rest at room temperature for 15 minutes, then refrigerate until slightly puffed, about 2 hours.

4. Preheat oven to 400F. Fill a large pot with 3 inches of water. Add the baking soda and 1/4 cup coarse salt and bring to a boil. Add half of the rolls and cook until slightly puffed about 1 minute, turning over with a slotted spoon half way. Recoat baking sheet with cooking spray and return the rolls to it. Repeat with the other rolls. Brush rolls lightly with beaten egg, sprinkle with coarse salt.

5. Bake in the preheated oven until deep golden-brown, about 18 to 20 minutes, rotating the baking sheet halfway through. Transfer to rack to cool 10 minutes on the pan, then remove the rolls to the rack or cool completely.

Related recipes:

None