* Exported from MasterCook *
Pretzels, Caramelized Onion Pretzel Rolls with Caraway Salt
Recipe By :Susan Vu
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Crackers/Crisps/Pretzels
Posted
Amount Measure Ingredient -- Preparation Method
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2 tablespoons unsalted butter
2 small yellow onions -- cut into 1/4" dice (about 2C)
1 teaspoon kosher salt
1 cup warm water -- (105 to 115F)
2 1/4 tsp active dry yeast
2 3/4 cups bread flour -- plus more for dusting
1 teaspoon granulated sugar
2 teaspoons vegetable oil -- plus more for greasing
1/4 cup pretzel salt -- or other coarse salt
1 tablespoon caraway seeds -- lightly crushed
1/4 cup baking soda
German mustard -- for serving, optional
The caramelized onions add a subtle sweetness which pairs well with
the nutty flavor of the caraway. Shape the rolls into an oblong, fill
them with your favorite sausage, top with spicy mustard and celebrate
Oktoberfest in true fashion.
Prep: 30 min
Inactive: 1:20
Cook: 30 min
Total: 2:20
Melt the butter in a small skillet over medium heat. Add the onions
and 1/2 teaspoon of the salt and cook until softened and caramelized,
18 to 20 minutes. Transfer to a small bowl and cool completely.
Pour the water into the bowl of a stand mixer with the hook
attachment and sprinkle in the yeast. Let the mixture rest until it
bubbles, 4 to 6 minutes.
Meanwhile, sift together the flour, sugar and remaining 1/2 teaspoon
salt into a large bowl and stir to combine. Add the flour mixture and
caramelized onions into the mixer and mix on the lowest speed until
the dough comes together. Increase the speed to medium and mix until
the dough is elastic and smooth, 6 to 8 minutes.
Grease a large mixing bowl with 1 teaspoon of the oil. Form the dough
into a ball and place it in the bowl, gently turning until coated.
Cover with a clean, damp towel and let rest in a warm place until the
dough rises 1 1/2 times in size, 35 to 40 minutes. Meanwhile, line a
baking sheet with parchment paper and evenly coat it with the
remaining oil. Set aside.
Transfer the dough to a clean, lightly-floured surface. Punch down
the dough and knead until smooth and no longer sticky, 6 to 8
minutes. The dough should spring back when you lightly press it with
a finger. Divide the dough into 8 equal pieces, about 4 oz each, and
form into 4" long rolls with slightly rounded, tapered ends. Place
the rolls on the prepared baking sheet, making sure there is enough
room between each to allow it to double in size. Cut three 1/4" deep
diagonal slashes across the top of each roll, then cover with a damp
towel and set in a warm place to rise until the rolls almost double
in volume, 20 to 25 minutes.
Place one rack on the very top shelf of the oven and another on the
bottom shelf. Preheat the oven to 425F. Stir together the pretzel
salt and caraway seeds in a small bowl and set aside.
Line 1 baking sheet with a dry towel and another baking sheet with
greased parchment or a silicone mat. Bring 8 cups of water to a boil
in a deep straight-sided skillet, and then stir in the baking soda.
Boil 4 of the rolls, flipping in the water, 1 minute, and then
transfer to the towel-lined baking sheet using a slotted spoon.
Repeat with the remaining rolls. Let the rolls dry for 1 minute
before transferring to the parchment-lined baking sheet and
sprinkling with the caraway salt.
Bake the rolls on the top shelf of the oven until deep golden brown,
10 to 12 minutes, and then switch to the bottom shelf and continue
baking until cooked through, 2 minutes longer.
Let the rolls rest 10 minutes on the baking sheet. Serve warm, with
good German mustard or use as rolls for various sandwiches.
Note: For miniature buns, divide the dough into 16 pieces and roll
each into a ball. Reduce the baking time for the miniature buns to 8
minutes on the top rack of the oven.
S(Internet address):
https://www.cookingchanneltv.com/recipes/caramelized-onion-pretzel-rolls-with-caraway-salt-2042891
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Per Serving (excluding unknown items): 224 Calories; 5g Fat (20.2%
calories from fat); 7g Protein; 38g Carbohydrate; 1g Dietary Fiber;
8mg Cholesterol; 2127mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0809