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Bretzel Rolls

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Notes

Notes

http://theteacherlearnstocook.blogspot.com/2008/06/bretzel-rolls.html
(For step-by-step pictures, go to her page)
Bretzel Rolls (adapted from Recipezaar.com)
2 hours start to finish - Makes 8 sandwich size rolls
  • 4 cups all-purpose flour
  • 2 teaspoons instant yeast (or 2 1/2 teaspoons active dry yeast which will need proofing)
  • 1 1/3 cups warm water
  • 2 tablespoons warm milk
  • 2 tablespoons melted butter
  • 1/3 cup light brown sugar
  • 2 quarts of water
  • 1/2 cup baking soda
  • kosher salt
  • spray oil (I really like this stuff, the high heat canola is great)
  1. Mix the flour and yeast in the bowl of a standing mixer (or a large bowl)
  2. Melt the butter and warm the milk
  3. Combine the butter, milk, water, and brown sugar in a separate bowl and stir until the sugar is dissolved
  4. Add the butter mixture to the flour and stir until all the flour is hydrated and you have a firm, pliable dough ball
  5. Using the dough hook, knead the dough for 2 minutes, or if you're kneading by hand, turn the dough out onto a lightly floured surface and knead for 2 minutes
  6. Round the dough into a ball and cut it in half with a bench scraper or chef knife
  7. Continue rounding and cutting 2 more times until you have 8 even dough balls
  8. Arrange the balls on a lightly floured surface, cover with a damp cloth, and allow them to rest for 10 minutes
  9. Pat the dough balls into rolls by slightly flattening them (you should have a semi-flat disc about3 to 4 inches in diameter)
  10. Arrange the rolls on a lightly floured surface about 1 inch apart, cover them with lightly oiled plastic wrap, and allow them to rest for 30 minutes
  11. Preheat the oven to 425 degrees, line one large 3/4 sheet pan, or two 1/2 sheets with parchment paper, spray the paper lightly with oil
  12. In a large stockpot, bring the water to a rolling boil and add the baking soda (make sure the pot is deep enough that it doesn't boil over when you add the baking soda, you may also want to add the baking soda slowly to lessen the chance of boil over)
  13. Drop 2 rolls into the boiling water and boil for 30 seconds, turning once
  14. Remove the rolls from the water with a slotted spoon, drain them, place them on the prepared sheet pans, and sprinkle lightly with salt
  15. Once all the rolls have been boiled, bake on the upper and middle rack of the oven for 8 to 10 minutes, or until the rolls are nicely browned all over, shifting the pans from top to bottom and front to back halfway through cooking
  16. Remove the rolls and transfer them to a wire rack
  17. Serve warm or at room temperature