Pretzel Rolls are made from a yeast dough of bread flour, yeast, salt and sugar. The dough is kneaded in a food processor and rises until doubled. It is then divided into balls, flattened and cut with an X. The rolls rise again and are then boiled for 30 seconds per side in a baking soda solution before baking for 25 minutes. The baked rolls are brushed with an egg white glaze and sprinkled with coarse salt.
Pretzel Rolls are made from a yeast dough of bread flour, yeast, salt and sugar. The dough is kneaded in a food processor and rises until doubled. It is then divided into balls, flattened and cut with an X. The rolls rise again and are then boiled for 30 seconds per side in a baking soda solution before baking for 25 minutes. The baked rolls are brushed with an egg white glaze and sprinkled with coarse salt.
Pretzel Rolls are made from a yeast dough of bread flour, yeast, salt and sugar. The dough is kneaded in a food processor and rises until doubled. It is then divided into balls, flattened and cut with an X. The rolls rise again and are then boiled for 30 seconds per side in a baking soda solution before baking for 25 minutes. The baked rolls are brushed with an egg white glaze and sprinkled with coarse salt.
Pretzel Rolls are made from a yeast dough of bread flour, yeast, salt and sugar. The dough is kneaded in a food processor and rises until doubled. It is then divided into balls, flattened and cut with an X. The rolls rise again and are then boiled for 30 seconds per side in a baking soda solution before baking for 25 minutes. The baked rolls are brushed with an egg white glaze and sprinkled with coarse salt.
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Pretzel Rolls
Adapted from Bon Appetit, January 1994
2 3/4 cups bread fl our 1 envelope quick-rising yeast* 1 teaspoon salt 1 teaspoon sugar 1 cup plus 2 tablespoons (about) hot water (125F to 130F) Cornmeal 8 cups water 1/4 cup baking soda 2 tablespoons sugar 1 egg white, beaten to blend (glaze) Coarse salt Combine bread fl our, one envelope yeast, one teaspoon salt and one teaspoon sugar in food processor and blend. With machine running, gradually pour hot water through feed tube, adding enough water to form smooth elastic dough. Process one minute to knead. Grease medium bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then tow el; let dough rise in warm draft-free area until doubled in volume, about 35 minutes. Flour baking sheet, or clear area of counter. Punch dough dow n and knead on lightly fl oured surface until smooth. Divide into 8 pieces. Form each dough piece into ball. Place dough balls on prepared surface, fl attening each slightly. Using serrated knife, cut X in top center of each dough ball.** Cover with towel and let dough balls rise until almost doubled in volume, about 20 minutes. Preheat oven to 375F. Grease another baking sheet and sprinkle with cornmeal.*** Bring 8 cups water to boil in large saucepan. Add baking soda and 2 tablespoons sugar (w ater will foam up). Add 4 rolls and cook 30 seconds per side. Using slotted spoon, transfer rolls to prepared sheet, arranging X side up. Repeat with remaining rolls.
Brush rolls with egg white glaze. Sprinkle rolls generously with coarse salt. Bake rolls until brown, about 25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or room temperature. * I used regular old active dry yeast. Worked fi ne, but the rise time is closer to an hour. ** I slit them right before putting them in the oven, as we did in my bread class, in hopes to keep the mark as sharp as possible. However, they are not as easy to slit after boiling them, which forms a seal. I might try it both ways next time. *** For some reason, greasing and then cornmeal-ing a baking pan sounded like a potential stuck mess, so I instead lined one with parchment paper and sprinkled that with cornmeal. It worked great, and was a much easier clean up. (Wed baked many breads in my bread class on parchment paper in my bread class, so I knew it should work.)
