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Pretzel Rolls: Submitted by: DM | Date Added: 24 Jan 2013
Listed in: Bread and Rolls
Ingredients

2 3/4 cups bread flour
2 1/4 tsp active dry yeast
1 tsp salt
1 tsp sugar
1 cup plus 2 tbsp hot water
1 egg white , beaten
coarse salt (for sprinkling)
cornmeal


8 cups water
1/4 cup baking soda
2 tbsp sugar

Cooking Instructions

1. Combine bread flour, yeast, one teaspoon salt and one teaspoon sugar in food processor and mix together.

2. While the machine is running, slowly pour hot water through feed tube, adding enough water to form a smooth, elastic dough. Continue to run machine for one minute to knead the dough.

3. Grease a medium bowl, add dough to the bowl, cover, and let dough rise until doubled, about 1 hour.

4. Lightly flour a baking sheet or countertop, and pour dough onto surface. Knead until smooth and divide into 8 pieces. Form each dough piece into ball. Place dough balls on prepared surface, flattening each slightly.

5. Using a serrated knife, cut an X in the top center of each dough ball. Cover with a towel and let dough balls rise until almost doubled, about 20 minutes

6. In the meantime, preheat oven to 375 and bring water to a boil in a large pot. Once boiling, add baking soda and sugar to the bath. (The water will foam up; this is normal).

7. Grease a baking sheet and sprinkle with cornmeal.

8. Place four rolls at a time in the hot water bath, cooking 30 seconds per side.

9. Using a slotted spoon, remove rolls from bath and place on baking sheet, X side up. Repeat with remaining rolls.

10. Brush each roll with egg white glaze and sprinkle with coarse salt. Bake 25 minutes or until a deep golden brown. Serve immediately.

Recipe Pictures - Hover cursor to scroll if several images:
Pretzel Rolls
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