Directions: |
Directions:1. Mix 1/3 c warm water and yeast in bowl of electric stand mixer fitted with dough hook, and let sit until foamy.
2. Add remaining 1 c warm water and warm milk, sugar and melted butter and swirl to dissolve sugar.
3. Add flour and mix on med-low speed.
4. Remove dough once it forms a nice firm, pliable dough ball.
5. Add more flour if necessary.
6. Turn dough out onto a lightly floured surface and knead for two minutes.
7. Roll into a 2-foot long log and cut into 12 even pieces.
8.Cover dough with plastic and damp cloth and let sit for 10 minutes.
9. Pat dough into rolls and arrange on a lightly floured surface about an inch apart and cover lightly with oiled plastic wrap.
10. Let rest for an additional 30 minutes.
11. Preheat oven to 425º.
12. Lightly oil large baking sheet.
13. In large stockpot, bring the cold water to a rolling boil and add baking soda.
14. Drop two rolls into the boiling water and boil for no more than 30 seconds, turning once.
15. Carefully remove with tongs or slotted spoon and hold above pot to drain.
16. Repeat with remaining rolls.
17. Arrange rolls on the oiled baking sheets and brush tops with egg yolk then sprinkle lightly with kosher salt.
18. Bake on upper and middle racks of oven for about 8-10 minutes, or until browned all over. Spray with water 3 times in first 5 minutes of baking to make crispy crust. Shift pans from top to middle and turn front to back halfway through baking.
19. Let cool on baking sheet for about 5 minute, then transfer to rack.
20. Serve warm or at room temperature. |
This recipe for Bretzel Rolls (Bavarian Pretzel Sandwich Rolls) is from