Tuesday, November 19, 2013
These pretzel rolls paired really well with our homemade chili and would be tasty with just about anything else! The leftovers made good sandwiches and I cannot wait to try making different shaped rolls.
This recipe makes 16 rolls.
1 TBSP instant or rapid rise yeast
2 TBSP canola or vegetable oil
2 C warm milk (100-110 degrees F)
1 1 /2 C warm water (100-110 degrees F)
2 tsp salt
6 1/2-8 C all-purpose flour
3 quart (1 quart = 4 C) water
1 TBSP sugar
1/4 C baking soda
+ Coarse salt for sprinkling
Mix together the yeast, oil, milk, and water in the bowl of an electric mixer.
Add in the salt and 2 cups of flour.
Mix until smooth.
Add the rest of the flour until a smooth dough is formed and knead the dough for 3-4 minutes in the mixer.
The dough should be lightly stiff, pull away from the bowl, and not be sticky but it should not have too much flour mixed in.
Put the dough in a large bowl that is lightly greased, cover the dough, and let it rise until it is doubled. This should take 1-2 hours.
Divide the dough into 16 smooth balls.
Lay them on parchment paper or a lightly floured surface and let them sit for 15-20 minutes.
Preheat the oven to 425.
Bring the water bath water sugar, and baking soda to a boil in a large pot.
Without deflating the dough balls, pinch the bottom to round out the dough.
Place it in the boiling water. Put 3-4 balls in the pot at a time.
Boil the dough balls for 30 seconds-1 minute.
The longer you boil the balls, the chewier the dough will be.
Remove the dough balls with a slotted spoon or spatula and let the excess water drain off.
Place the dough balls without touching evenly on lightly greased parchment paper on large cookie sheets.
Using an extremely sharp knife, make 2-3 slices in the top of each roll (DO NOT deflate the dough balls).
Sprinkle the dough balls with coarse salt.
Bake for 20-22 minutes until the tops are a beautiful golden brown.
Serve the pretzel rolls warm.
This recipe is from www.melskitchencafe.com.