Bavarian pretzel rolls

[Guest guest]

I have these on my food blog if you want to see how yummy they look!

http://tinyurl.com/5x2njx

 

 

 

 

 

Bavarian Pretzel Rolls

 

1 1/3 cups warm water

2 tablespoons warm milk

2 1/2 teaspoons yeast

1/3 cup light brown sugar

2 tablespoons butter, melted

4 cups flour

kosher salt

1/2 cup baking soda

 

 

In a small bowl if using a bread machine, or in the bowl of a

standing electric mixer fitted with a dough hook, mix a 1/3 cup of

the warm water (105-115 degrees) with the yeast and let stand until

foamy.

Add the remaining cup of warm water along with milk, sugar & melted

butter and swirl to dissolve the sugar. (If using a bread machine add

mixture to bread machine at this point and continue). Add flour and

mix on dough cycle or med-low speed. Remove dough from bread machine

once it forms a nice a firm, pliable dough ball. Add more flour if

necessary.

Turn dough out onto a lightly floured table and knead for 2 minutes.

Roll into a 2 foot long log and cut into 12 even pieces. Cover dough

with plastic and a damp cloth and let sit for 10 minutes. Pat dough

into rolls or form knots and arrange on a lightly floured surface

about an inch apart and cover with lightly oiled plastic wrap. Let

the pretzels rest for an additional 30 minutes.

Preheat the oven to 425°. Lightly oil 2 baking sheets.

In a large stockpot, bring the cold water to a rolling boil and add

baking soda.

Drop two rolls into the boiling water and boil for no more then 30

seconds, turning once. Carefully remove with tongs or slotted spoon

and hold above pot and let drain. Sprinkle lightly with salt. Repeat

with the remaining rolls.

Arrange rolls on the oiled baking sheets and bake on the upper and

middle racks of the oven for about 8-10 minutes, or until browned all

over; shift pans from top to bottom and back to front halfway

through, for even baking.

Let rolls cool on the baking sheets for about 5 minutes, then

transfer them to a rack.

Serve warm or at room temperature.

Taken from A Year in the Kitchen blog