Recipe: Pretzel Rolls

This recipe makes a ton of rolls. Each of them is about fist sized which makes them easy to eat but probably going forward in the future I would only make this many for a crowd. The water bath gives them the delicious chewy pretzel texture and a little coarse salt helps bring out the flavor of these easy to eat beauties.

Pretzel Rolls
Yields 16
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Dough
  1. 1 tablespoon instant yeast
  2. 2 tablespoons oil (I used olive oil)
  3. 2 cups warm milk, 110°F
  4. 1 1/2 cups warm water, 110°F
  5. 2 teaspoons salt
  6. 7 cups flour
Water Bath and Extras
  1. 2 quarts water
  2. 3/4 tablespoon sugar
  3. 1/4 cup baking soda
Instructions
  1. In the bowl of an electric mixer stir together the yeast, oil, milk and water. Add the salt and the flour gradually until a soft dough is formed.
  2. Cover and allow the dough to rise for 1-2 hours, until doubled in size.
  3. Portion the dough into 16 pieces and roll each piece of dough into a round ball and let dough rest while the water bath is made.
  4. In a saucepan bring the water, sugar and baking soda to a boil.
  5. Place 2-3 dough balls in the boiling water and boil for 30 seconds to 1 minute on each side and then remove the dough from the boiling water with a slotted spoon and place on lined baking sheet.
  6. Using a very sharp knife or razor, slice 2-3 cuts into the top of each unbaked roll about 1/4-inch deep or so and lightly sprinkle each dough ball with coarse salt.
  7. Bake for 20-25 minutes at 425°F until the rolls are deep golden brown.
Adapted from Mel's Kitchen Cafe
Mab Made Food http://www.mabdese.net/bento/

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