Pretzel Rolls

March 12, 2010 in breads


I promised myself that I wasn’t going to make or post any bread for awhile but yesterday I was making some soup (split pea, I know you wanted to know) and wanted a light roll to go with it.

These are by far the best rolls I’ve ever had. They were everything you could hope for in a pretzel but so much easier than shaping actual pretzels. The outside was crisp and salty and the inside was perfectly soft. My 3 year old (who obviously spends too much time in the kitchen with me) broke open a roll and said, “Look at all those pretty holes!”

This recipe is perfect for someone who wants to learn how to make bread but might be scared. From start to finish it took less than an hour and a half. The dough was very easy, not tacky or hard to work with. My only advice is to double the recipe. These went fast in my house!

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Pretzel Rolls
 

Ingredients
  • 2¾ cups bread flour
  • 1 envelope quick-rising yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup plus 2 tablespoons (about) hot water (125°F to 130°F)
  • Cornmeal
  • 8 cups water
  • ¼ cup baking soda
  • 2 tablespoons sugar
  • 1 egg white, beaten to blend (glaze)
  • Coarse salt

Instructions
  1. Combine bread flour, 1 envelope yeast, 1 teaspoon salt, 1 teaspoon sugar, and water in large bowl (or stand mixer) and stir until dough comes together in a ball. Put on floured surface and knead for about 5 minutes or until the dough is elastic and smooth. Grease medium bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then towel; let dough rise in warm draft-free area until doubled in volume, about 35 minutes.
  2. Flour baking sheet. Punch dough down and knead on lightly floured surface until smooth. Divide into 8 pieces. Form each dough piece into ball. Place dough balls on prepared sheet, flattening each slightly. Using serrated knife, cut X in top center of each dough ball. Cover with towel and let dough balls rise until almost doubled in volume, about 20 minutes.
  3. Preheat oven to 375°F. Grease another baking sheet and sprinkle with cornmeal. Bring 8 cups water to boil in large saucepan. Add baking soda and 2 tablespoons sugar (water will foam up). Add 4 rolls X side up and cook 30 seconds before flipping over and cooking for another 30 seconds. Using slotted spoon, transfer rolls to prepared sheet, arranging X side up. Repeat with remaining rolls.
  4. Brush rolls with egg white glaze. Sprinkle rolls generously with coarse salt. Bake rolls until brown, about 25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or room temperature.


adapted from Bon Appetit

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