Salted Pretzel Rolls
(originally made 4/2013)
I may have finally conquered my fear of yeast! I've been wanting to try pretzel rolls for a long time and since we were stuck waiting around for our windshield to be replaced yesterday, I had time to putter around in the kitchen. This was super simple to throw together in the Kitchenaid, and I let them rise in the oven with the light on. My only regret is that I've still failed to order pretzel salt. I used kosher and it was good, but the right salt will put it over the top. I sliced them, buttered them and grilled them on foil and topped them with juicy burgers and bacon :)
This one comes from the My Life as a Mrs blog, be sure to go by and check it out, she has lots of great stuff on there!
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cup warm water (110°F)- I clip my candy thermometer to the side of a glass measuring cup
1 package active dry yeast (not instant rise yeast)
2 teaspoons sugar
4 1/2 cups unbleached all-purpose Flour
2 teaspoons Kosher salt
4 tablespoons unsalted Butter -- melted
1/4 cups baking soda
1 whole egg -- lightly beaten
Pretzel Salt -- for sprinkling
Add the water, yeast, and sugar into the bowl of the Kitchenaid. Using the dough hook, stir and let rest 5-10 minutes until foamy.
Add the flour, salt, and melted butter. Mix until combined and it forms a nice ball. Cover bowl with Glad Press and Seal and let rise in the oven with the light on for 1 hour or until doubled. Punch down and turn it onto a lightly floured board.
I used a pastry cutter to cut the dough into 8 pieces and weighed them out on a kitchen scale (about 4 1/2 to 5oz ea). Take each piece and pull the edges around to make a smooth ball. Set on board and roll to form nice smooth ball in the palm of your hand. Put on parchment lined sheet. You can fit all 8 if you alternate them (3,2,3). Cover with a towel and let rise another 30 mins.
Heat oven to 425°. In a dutch oven, bring 2 quarts of water to a low boil. Add baking soda slowly, stirring. Add rolls 2 or 3 at a time into the liquid, starting with the seam side down, about 30 seconds, then flip. Use a slotted spatula to move them back to the baking sheet.
Brush rolls with beaten egg, getting all of the surface covered, the sprinkle with salt. Cut slits or an X into the top and bake for 15 to 20 mins. I did the X and the points rose up and got a little tough, next time I'll do the slits.
Source:
"http://www.mylifeasamrs.com/2012/01/salted-pretzel-rolls.html"
I may have finally conquered my fear of yeast! I've been wanting to try pretzel rolls for a long time and since we were stuck waiting around for our windshield to be replaced yesterday, I had time to putter around in the kitchen. This was super simple to throw together in the Kitchenaid, and I let them rise in the oven with the light on. My only regret is that I've still failed to order pretzel salt. I used kosher and it was good, but the right salt will put it over the top. I sliced them, buttered them and grilled them on foil and topped them with juicy burgers and bacon :)
This one comes from the My Life as a Mrs blog, be sure to go by and check it out, she has lots of great stuff on there!
Salted Pretzel Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cup warm water (110°F)- I clip my candy thermometer to the side of a glass measuring cup
1 package active dry yeast (not instant rise yeast)
2 teaspoons sugar
4 1/2 cups unbleached all-purpose Flour
2 teaspoons Kosher salt
4 tablespoons unsalted Butter -- melted
1/4 cups baking soda
1 whole egg -- lightly beaten
Pretzel Salt -- for sprinkling
Add the water, yeast, and sugar into the bowl of the Kitchenaid. Using the dough hook, stir and let rest 5-10 minutes until foamy.
Add the flour, salt, and melted butter. Mix until combined and it forms a nice ball. Cover bowl with Glad Press and Seal and let rise in the oven with the light on for 1 hour or until doubled. Punch down and turn it onto a lightly floured board.
I used a pastry cutter to cut the dough into 8 pieces and weighed them out on a kitchen scale (about 4 1/2 to 5oz ea). Take each piece and pull the edges around to make a smooth ball. Set on board and roll to form nice smooth ball in the palm of your hand. Put on parchment lined sheet. You can fit all 8 if you alternate them (3,2,3). Cover with a towel and let rise another 30 mins.
Heat oven to 425°. In a dutch oven, bring 2 quarts of water to a low boil. Add baking soda slowly, stirring. Add rolls 2 or 3 at a time into the liquid, starting with the seam side down, about 30 seconds, then flip. Use a slotted spatula to move them back to the baking sheet.
Brush rolls with beaten egg, getting all of the surface covered, the sprinkle with salt. Cut slits or an X into the top and bake for 15 to 20 mins. I did the X and the points rose up and got a little tough, next time I'll do the slits.
Source:
"http://www.mylifeasamrs.com/2012/01/salted-pretzel-rolls.html"
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