Pretzel Rolls

pretzil rolls

 

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Jenn Abadie Scioneaux
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Dough: 
6 oz. lukewarm water, divided
2 t. active dry yeast
4 oz. lukewarm milk
1/2 c. brown sugar
3/4 t. salt
2 T. melted butter
2 c. bread flour

Boiling Liquid:
6 c. water
1/2 c. baking soda

In the bowl of a stand mixer, mix together 4 oz. of warm water with the yeast and a tiny pinch of the brown sugar; let the yeast bubble, (6-8 minutes). Add the remaining ingredients except the flour into the yeast bowl; Mix with dough hook. Slowly add the flour and knead until the dough is smooth and non-sticky. Add more flour as needed, one Tablespoon at a time. Form the dough into a large ball, cover with a towel and let rest for 15 minutes. Cut the dough into 8 pieces or desired amounts. (I used 8 for hamburger buns) Shape dough, if making hamburger buns make slightly flat 3″ balls. Arrange each dough ball on parchment lined baking sheet, leaving a couple of inches around each. Cover with a towel and let rise for 30 minutes. Once the dough has raised preheat oven to 400. Put the water in a shallow pan and bring to a boil, add the baking soda. It will be very bubbly. Gently lift each dough ball, keeping its shape and slowly plunge into the liquid, top side first. Boil one or two pieces at a time, 20 seconds per side. Using a slotted spoon, scoop the dough balls out, gently shaking off excess water, gently place on the same parchment lined baking sheet. Using a sharp knife, make a cross on the top of each bun about a 1/4″ deep. Sprinkle each unbaked roll with your choice of topping (salt, sesame seeds, etc.) Bake 20-30 min. or until buns have a nice dark caramel color. Remove from oven and cool on baking rack covered loosely with a kitchen towel.

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