Pretzel Rolls

Making these pretzel rolls was so fun and easy.  I didn't cut the top criss-cross cut deep enough, so you can't really see that, but have a look at the original recipe for what they should look like, lol!  This is a small-ish recipe and only makes 8 to 10 rolls, so I would definitely double it next time!  The kids were sad they didn't get more. 

You boil these in water and baking soda after rising, which makes me nervous, because that requires moving fully-raised rolls and risking them deflating.  They did deflate a tiny bit around the edges, but as soon as they hit the boiling water, they started expanding again, and then they get a little bigger in the oven, as well.  I greased my parchment paper for extra insurance, lol!  (To prevent them sticking and then deflating).  We had these with smoked salmon chowder.  I want to make them again and make sandwiches using German mustard, Black Forest ham, and Swiss cheese.  So excited about the possibilities!  :)

Pretzel Rolls
adapted from Pennies on a Platter
Makes 8-10 Dinner Rolls

3/4 cup water

1 teaspoon instant yeast
2 1/4 cup flour
2 Tablespoons butter, melted then cooled to room temperature
1 teaspoon sugar
1 teaspoon salt

1/4 cup baking soda

1 egg, beaten
Kosher or pretzel salt to top rolls

1.  In a large mixing bowl (or bowl of your stand mixer), combine the water, yeast, flour, butter, sugar and salt.  If using a stand mixer, use the dough hook attachment to mix the ingredients, then knead at medium-high speed for 1 minutes.  (This will help develop some gluten.) If not using a stand mixer, you can also do this by hand or with a hand mixer fitted with the dough hooks.  Shape the dough into a ball and place it back into the mixing bowl (grease the bowl first).  Cover with clean kitchen towel and let rise for 1 hour or until doubled in size.

2.  Transfer the dough to a lightly floured surface.  Separate into 8 to 10 equal portions to making dinner-sized rolls.  Form into balls by pulling the sides to the center and pinching to seal.  Place the formed rolls, seam side down, onto a parchment or silicone mat lined baking sheet.  Cover with the towel and allow to rise again for 30 minutes.

3.  Heat the oven to 425F degrees. Bring 2 quarts of water to a boil in a large sauce pan, then add 1/4 cup of baking soda. Boil each roll for 1 minute, flipping over halfway (can do two at a time). Place the boiled rolls back onto the lined baking sheet, seam side down. Brush the tops with beaten egg, then lightly sprinkle with salt. Slice a shallow "X" into the top of each roll, then bake for 15 to 20 minutes. (You will need a super sharp knife to cut the "X".)

4.  Serve warm or at room temperature. You can also freeze for later use in a freezer bag once cooled to room temperature. Microwave for 30 seconds to thaw. (If not consuming the same day they are baked, freeze right away to preserve freshness.)

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