Pretzel Rolls
AuthorMabIn the bowl of an electric mixer stir together the yeast, oil, milk and water. Add the salt and the flour gradually until a soft dough is formed.
Cover and allow the dough to rise for 1-2 hours, until doubled in size.
Portion the dough into 16 pieces and roll each piece of dough into a round ball and let dough rest while the water bath is made.
In a saucepan bring the water, sugar and baking soda to a boil.
Place 2-3 dough balls in the boiling water and boil for 30 seconds to 1 minute on each side and then remove the dough from the boiling water with a slotted spoon and place on lined baking sheet.
Using a very sharp knife or razor, slice 2-3 cuts into the top of each unbaked roll about 1/4-inch deep or so and lightly sprinkle each dough ball with coarse salt.
Bake for 20-25 minutes at 425°F until the rolls are deep golden brown.
Ingredients
Directions
In the bowl of an electric mixer stir together the yeast, oil, milk and water. Add the salt and the flour gradually until a soft dough is formed.
Cover and allow the dough to rise for 1-2 hours, until doubled in size.
Portion the dough into 16 pieces and roll each piece of dough into a round ball and let dough rest while the water bath is made.
In a saucepan bring the water, sugar and baking soda to a boil.
Place 2-3 dough balls in the boiling water and boil for 30 seconds to 1 minute on each side and then remove the dough from the boiling water with a slotted spoon and place on lined baking sheet.
Using a very sharp knife or razor, slice 2-3 cuts into the top of each unbaked roll about 1/4-inch deep or so and lightly sprinkle each dough ball with coarse salt.
Bake for 20-25 minutes at 425°F until the rolls are deep golden brown.