Pretzel Rolls

Love these! Pretty easy to make but you need a good 3 hours set out because all the rising time.  Very good to make sandwiches, or as we did that night, use them as the bun for burgers...YUM! 

Salted Pretzel Rolls

Yield: 8 large rolls

Prep Time: 20 minutes (plus 1 1/2 hours rise time)

Cook Time: 15-20 minutes

Make the rolls smaller if you just want to use them as small dinner rolls.

ingredients:

1 ½ cup warm water (110°F)
1 package active dry yeast (not instant rise yeast)
2 teaspoons sugar
4-½ cups unbleached all-purpose Flour
2 teaspoons Kosher salt
4 tablespoons unsalted Butter, melted
¼ cups baking soda
1 whole egg, lightly beaten
Pretzel Salt, for sprinkling

directions:

1. In the bowl of your stand mixer (fitted with the dough hook attachment), 

add the water, yeast, and sugar. Stir and let rest 5-10 minutes until foamy. 

I didn't use a stand mixer.  I just mixed with a hand mixer.

2. Add the flour, salt, and melted butter and mix using the dough hook until 

combined well. I just kneaded for about 5 minutes. Cover with a plastic wrap 

(or a towel) and allow to rise in a warm place for 1 hour or until doubled in bulk. 

Punch the dough down and turn it onto a lightly floured clean surface.

3. Line 1 large sheet pan with parchment paper and set aside. Cut the dough 

into 8 pieces (4 1/2 - 5 ounces each). To shape the dough "take a piece of 

dough and start forming a round, smooth ball by pulling the sides to the center 

and pinching to seal. Place, pinched side down, on a counter and lightly cupping 

your hand around the dough ball, rotate your hand in small circles lightly rolling 

the ball around the palm of your hand."

4. Place the ball on the prepared baking sheet pinched seam side down, 

with at least 1” between each roll. I like to stagger mine: 2 rolls side by side, 

then one down one row but between the two in the top row... Then 2 more 

side by side, followed by one down a row but between the 2 in the top 

row... etc (this will fit all 8 on one cookie sheet). Cover with a towel and 

allow to rest in a warm place for 30 minutes until they rise & double 

(mine didn't rise a whole lot).

5. Preheat oven to 425°F and place oven rack in the middle position. 

In a large saucepan, bring 2 quarts of water to a low boil. Remove from 

heat and slowly add the baking soda (I dumped mine in and it boiled up 

and overflowed all over my stove - lesson learned! hah) place back on heat 

and lower to a simmer.

6. Place 2-3 of the rolls at a time into the poaching liquid, seam side down. 

Poach for 30 seconds and then carefully turn the roll over and poach for 

another 30 seconds. Remove with a slotted spoon to the same prepared 

sheet pan, seam side down. Repeat with the remaining rolls.

7. Using a pastry brush, brush each roll with the beaten egg, making sure 

to coat all sides completely & then prinkle each roll with a little pretzel salt. 

Using a sharp straight edged knife, cut a slash (or 2) -or- an “X” shape in 

the top of each roll.

8. Bake the rolls in the preheated oven for 15-20 minutes. Serve hot!

Adapted from: Tasty Kitchen