Salted Pretzel Rolls

makes 8
 
1 ½ cups warm water (around 120 degrees)
2 tablespoons light brown sugar
1 packet active dry yeast
5 tablespoons butter, melted
2 ½ tablespoons salt
4 cups bread flour
1 tablespoon vegetable oil
2 quarts water
½ cup baking soda
Coarse sea salt
1. Combine warm water, light brown sugar, yeast, and butter in the bowl of a stand mixer, using the dough hook attachment on lowest speed, mix until just combined, let stand 5 minutes
2. Add salt & flour, mix on low speed until combined
3. Increase speed to medium and continue kneading until dough is smooth and pulls away from the sides of the bowl (about 3 minutes)
4. Remove from the bowl, and on a lightly floured surface knead once or 2x, and shape into a ball
5. Drizzle the vegetable oil into a large bowl, make sure to coat the sides, put the dough in the bowl, and toss to coat with oil
6. Cover the bowl with a damp towel, and set in a warm place for 1 hour, or until the dough doubles in size
7. Preheat the oven to 375 degrees F, line 2 baking sheets with parchment paper then lightly grease them
8. Bring 2 quarts of water to a boil over high heat, slowly add baking soda
9. Divide dough into 8 pieces and shape into balls, place on lined baking sheets
10. Boil dough balls for 30 seconds, moving it around & making sure to get the tops
11. Remove from the water, and place back onto baking sheets, sprinkle with coarse salt, cut an X in the top of each one
12. Bake for about 15 minutes or until the tops are brown
 
posted 6/28/13 in New To Me Cooking Challenge wks 22-25
 
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