Who doesn't love pretzel rolls? Around here you can find them sometimes in the grocery store-but they never are salted. Besides that, homemade is ALWAYS better...right?
- 1 1/2 c. warm water
- 2 1/4 t. yeast
- 2 t. sugar
- 4 1/4 c. flour
- 2 t. salt
- 4 T. butter, melted
- 1/4 c. baking soda
- 1 large egg, beaten (optional)
- In a large mixing bowl put warm water and then whisk in yeast and sugar. Allow to sit for 5 minutes, during which time it should begin to bubble. Whisk in 2 c. of the flour , butter and the salt. Stir in enough of the remaining flour for dough to form a ball. Put into another bowl that has been buttered and cover and keep in a warm place for one hour or until the dough doubles in size. Take out of the bowl and put on a floured surface. Divide into 8 pieces. Try to form the pieces into disc shapes by hand. Bring the edges of the disc to the center. Turn over and you should have a pretty good roll shape. Put on a parchment lined cooky sheet, cover with a towel and place in a warm place for 30 minutes. Bring 2 quarts of water to a boil, remover from heat and mix in baking soda. Return to heat. Place 2 or 3 bun in the water, seam side down. Cook in the liquid for about 30 seconds per side. Remove from water and place on baking sheet. Brush with egg-if desired- and sprinkle with salt. You can just sprinkle with salt.
- Bake at 425 degrees for 15 minutes. Makes 8 buns.
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