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The pretzel rolls were a hit! DH used 2 of them for his lunch sandwiches today.
SOFT PRETZEL ROLLS
(Recipe makes 16 rolls, I cut it in half for 8 rolls)
1 Tab. instant yeast
2 Tab. vegetable oil
2 Cups warm milk (100-110*)
1 1/2 Cups warm water (100-110*)
2 tsp. salt
6 1/2 - 8 Cups AP flour
1 Tab. sugar
1/4 Cup baking soda
Coarse salt for sprinkling
1. In the bowl of an electric mixer combine the yeast, oil, milk and water. Stir in the salt.
2. Stir in 4 Cups of flour, adding one cup at a time. Gradually add more flour (up to 8 Cups) until a soft dough is formed. Might not need to use all the flour. Knead 4-5 minutes.
3. Transfer dough to a lightly greased bowl. Cover with greased plastic wrap and let rise until doubled in size (about 1 hour).
4. Divide the dough into 16 pieces and shape each piece into a ball. Place the rolls on lightly greased parchment paper. Let rest for 15-20 minutes.
5. Preheat oven to 425*.
6. Stir 1 Tab. sugar and 1/4 Cup baking soda into a large pot of water. Bring water to a boil over medium high heat.
7. Place 3-4 dough balls in the boiling water and boil for 30-60 seconds on each side (the longer you boil, the chewier the baked pretzel roll will be). Repeat until all the dough balls are boiled.
8. Using a slotted spoon, remove the dough balls from the boiling water and let the excess water drip off back into the pot. Place the boiled dough balls onto baking sheets lined with lightly greased parchment paper.
9. Using a very sharp knife, make 2 slits in the top of each about 1/4" deep. Lightly sprinkle each dough ball with coarse salt. Bake for 13-17 minutes or until the rolls are deep golden brown.
SOFT PRETZEL ROLLS
(Recipe makes 16 rolls, I cut it in half for 8 rolls)
1 Tab. instant yeast
2 Tab. vegetable oil
2 Cups warm milk (100-110*)
1 1/2 Cups warm water (100-110*)
2 tsp. salt
6 1/2 - 8 Cups AP flour
1 Tab. sugar
1/4 Cup baking soda
Coarse salt for sprinkling
1. In the bowl of an electric mixer combine the yeast, oil, milk and water. Stir in the salt.
2. Stir in 4 Cups of flour, adding one cup at a time. Gradually add more flour (up to 8 Cups) until a soft dough is formed. Might not need to use all the flour. Knead 4-5 minutes.
3. Transfer dough to a lightly greased bowl. Cover with greased plastic wrap and let rise until doubled in size (about 1 hour).
4. Divide the dough into 16 pieces and shape each piece into a ball. Place the rolls on lightly greased parchment paper. Let rest for 15-20 minutes.
5. Preheat oven to 425*.
6. Stir 1 Tab. sugar and 1/4 Cup baking soda into a large pot of water. Bring water to a boil over medium high heat.
7. Place 3-4 dough balls in the boiling water and boil for 30-60 seconds on each side (the longer you boil, the chewier the baked pretzel roll will be). Repeat until all the dough balls are boiled.
8. Using a slotted spoon, remove the dough balls from the boiling water and let the excess water drip off back into the pot. Place the boiled dough balls onto baking sheets lined with lightly greased parchment paper.
9. Using a very sharp knife, make 2 slits in the top of each about 1/4" deep. Lightly sprinkle each dough ball with coarse salt. Bake for 13-17 minutes or until the rolls are deep golden brown.
