Monday, February 6, 2012

Pretzel Rolls

Ok, a while back a friend and reader asked if I had a recipe for pretzel rolls. Well, not only did I NOT have a recipe but I had never heard of them! That totally intrigued me and sent me on a search for a great recipe. I bookmarked a couple recipes but wasn't able to get to them for quite a while.

Recently my two oldest girls have developed a small love affair with hamburgers and when putting them on our weekly menu a little while ago, I remembered the pretzel rolls my friend had asked me about and thought they would go perfect with homemade hamburgers. (Although I still totally love these buns I usually make.)

I have to admit, although the recipe is easy, the rolls totally flopped the first time I made them. I was SO disappointed that I made them again the very next day! I think my problem was that I made the dough too moist like the dough I make for our sandwich bread; this requires a much stiffer dough than I am used to.

Anyway, the second time I made them they were both delicious and beautiful. They just looked adorable! I loved how the cracks on the top made them look just like real pretzels.

So, try these the next time burgers are on your menu and change it up a bit from the norm! You'll love them too.

Pretzel Rolls
4 1/2 cups all-purpose flour
2 1/4 tsp. instant yeast
2 tsp. sugar
2 tsp. salt
4 Tbsp. unsalted butter, melted
1 1/2 cups warm water
1/4 cup baking soda
large saucepan of water
1 egg, lightly beaten
pretzel salt

In the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, sugar, salt and butter. Pulse just to combine. Add the water and mix 3-5 minutes; until thoroughly combined. Place dough in a greased bowl and cover with a light towel and let rise in a warm place until doubled in size. Punch down and turn out onto a lightly floured surface.

Line two sheet pans with parchment paper. Cut the dough into 18 pieces (2 ounces each-I use my kitchen scale but you can just eyeball it). For larger rolls, like for hamburger buns, I suggest you make the dough into about 3 1/2-4 ounce balls.) To shape, take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal.

Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand. Place on baking sheet pinched seam side down at least 1” between each roll. Cover with a towel and let rise in a warm place for until doubled in size again.

Preheat oven to 425°F and place oven racks on the lowest and middle positions.

In a large saucepan, bring 2 quarts of water to a LOW boil. Add the baking soda (it will bubble a bit) and LOWER heat to a simmer. Put the rolls into the poaching liquid, 2-3 at a time and seam side down. Poach for 30 seconds then carefully turn the roll over and poach other side for 30 seconds. Remove with a slotted spoon to the same prepared sheet pans, seam side down. Repeat with the remaining rolls.

With a pastry brush, glaze each roll with the lightly beaten egg making sure to coat all sides completely. Top each roll with a sprinkle of pretzel salt.

Bake the rolls in a preheated oven for 15-20 minutes.

Source: Slightly adapted from The Misadventures of Myrtle Grace

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