Pretzel Rolls

2 ¼ tsp Yeast (not instant)
1 C Water (120 degrees)
2T Room temp milk
1 T Dark brown sugar
3T Melted butter
1 tsp Kosher salt
3 C Bread flour
Canola oil
½ C Baking Soda
Extra Kosher salt – for topping
Extra flour for kneading
Parchment paper for baking

1 stick of melted butter

Add yeast, water, milk, brown sugar and butter into a large bowl, whisking until all ingredients are combines. Let mixture sit for 10 minutes for yeast to activate. You will know the yeast is good if bubbles form on top after a few minutes. Mix in the 1 tsp of kosher salt. Add 2 C of the bread flour and mix. Add additional cup of flour to combine. The dough will be firm and slightly sticky.

In a separate bowl, lightly oil the bottom and sides. Place the dough ball in the bowl and cover with a cool damp towel and let rest for 30 minutes.
After 30 minutes, spread some flour on a board. Remove the bread ball and knead the dough for 10 minutes by hand. The dough will become elastic. Place the dough back in the bowl, cover with the damp towel and let rest for 60 minutes.

Preheat oven to 400 F. Bring 4 qts of water to a boil in a large pot. When the water is boiling, slowly – add the baking soda.

Remove the dough from the bowl and degas it. Form 2 separate balls of dough.

You can decide now if you want loaves of dough or make individual rolls. I like making 16 rolls.

Place the dough (in batches) into the boiling water for 30 seconds, rotating to ensure all sides are covered.
Remove from the water and allow the dough to drain.

Place the dough on a parchment lined baking sheet.

Slice an X in the bread using a sharp knife.
Sprinkle kosher salt to taste on the dough

Bake for 22 minutes

Once removed from the oven, brush the bread with the melted butter to guarantee a soft crust.


Number of Servings: 30

Recipe submitted by SparkPeople user JEPERDUE55.