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