* Exported from MasterCook *
Rolls, Pretzel
Recipe By : Jamie
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Muffins/Rolls Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
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1 cup milk
2 tablespoons butter -- OR margarine
2 tablespoons brown sugar
2 1/4 tsp. RapidRise Yeast -- (1 envelope)
2 teaspoons salt
3 cups all-purpose flour -- (to 3 1/2C)
3 quarts water
3/4 cup baking soda
1 egg
1 teaspoon water
2 tablespoons butter -- melted
pretzel salt -- or kosher salt
There are few things better than warm-from-the-oven Pretzel Rolls
brushed with butter and sprinkled with coarse salt. These Pretzel
Rolls are easy to make and divine when served with even more butter.
prep: 20 minutes
rise: 1 hour
cook: 27 minutes
total time: 1:47
Heat milk and butter until warm (120 to 130F); the butter will not
completely melt. Combine with undissolved yeast and brown sugar in a
large mixer bowl. Stir in salt and 2 cups flour, beat for 3 minutes.
Gradually add enough remaining flour to make a soft dough.
Knead on a floured surface until smooth and elastic, about 8 to 10
minutes. Place in a greased bowl, cover and let rise for 1 hour, or
until doubled in size.
Preheat oven to 400F. Grease a baking sheet or line with parchment paper.
Combine water and baking soda and bring to a boil.
Punch dough down and divide dough into 8 pieces and roll each piece
into a tight, smooth ball.
Boil each roll in the solution for 2 minutes, turning after 1 minute.
Remove rolls from pot using a slotted spoon and place on prepared baking sheet.
Brush with egg wash and cut a cross in the top.
Bake for 15 minutes then reduce the temperature to 350F and bake an
additional 10 to 12 minutes until the rolls are evenly browned.
Remove from pan and cool on a wire rack.
Before serving, brush with melted butter and sprinkle with pretzel salt.
Question: These look incredible! Do you think these would freeze
well? What about freezing before baking so they can be warm and yummy?
Response: Hello! I haven't attempted freezing these rolls, so I am
not sure of the result. If you happen to give it a try, I'd love to
know how they turned out. Thanks so much for stopping by.
Question: Well I have to admit I have not tried your recipes, but I
do not know how you can get this color without using lye. I will give
it a go but I have my reservations. I hope I am wrong
Response: The combination of the baking soda bath and the egg wash
help give the rolls the characteristic pretzel color and crust but
are of course much safer for home use than lye. Hope this helps. Happy baking.
Question: Help me out. This recipe calls for 3-3 1/2 cups flour but
instructions call for 2 cups (more if needed). Should I begin with 2
and add 1 & 1/2 cups more if necessary. Seems like a big difference.
Response: Per the instructions: "Stir in salt and 2 cups flour, beat
for 3 minutes. Gradually add enough remaining flour to make a soft
dough." Depending on the weather, you may need an additional cup, but
may need more or less. Simply gauge by how the dough looks and feels.
Hope this helps!
Question: By any chance, would you know if it's possible to make
these pretzel rolls with whole wheat flour? Would I need to tinker
with the liquid amount? I realize they might taste a bit different
but for health reasons I can only enjoy a small amount of bread
products if they're made with whole wheat. I understand if you
haven't tried it to be able to answer. Doesn't hurt to ask, right?
Thanks! These look fantastic.
Response: Hello! I haven't attempted this recipe with this
substitution, so I am not sure of the result. If you happen to give
it a try, I'd love to know how they turned out. Thanks so much for stopping by.
S(Internet address):
https://www.mybakingaddiction.com/pretzel-rolls/
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Per Serving (excluding unknown items): 261 Calories; 8g Fat (27.4%
calories from fat); 7g Protein; 40g Carbohydrate; 2g Dietary Fiber;
46mg Cholesterol; 6292mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 1222