Pretzel Rolls *Updated*

Wednesday, June 27, 2012

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Update:
I've made these so much the last few weeks everyone is tired of them... And I am kinda glad since it gives me the chance to run something else into the ground... but aside all of that I will share what I have found to make these better...
I kept thinking in the back of my mind that if these were so so good then perhaps there is a even better recipe out there... there is another floating around that is a tad different.... more yeast... less flour... way more salt (inside the dough) sugar and less baking soda in the water to boil with... My dough rises wonderful so I didn't feel the need to add even more yeast... there is a perfect amount of salt inside the bread and so I just added 1 teaspoon of sugar with the yeast and water and cut the baking soda down from 4 tablespoons of baking soda to 3. Not sure which of those is the culprit,  the baking soda taste that I was having problems with was gone and the rolls  were still chewy and flavorful yet softer...

Make these…. Don’t think about it …. Just make these…

I could go into a long drawn out spiel how I will never buy these again and how much better they taste than store bought but I wont….

Just forget about washing those pile of dishes and folding that laundry…

You can do all of that while the dough is rising…



Whisk together your flour and salt



In a small pot add your milk and butter



In a small bowl add your water and yeast



Once your butter is melted set pot aside… it should only be lukewarm



After about 5 to 10 minutes your yeast should be bloomed



Add both to your flour





Mix well and knead for about 6 minutes till dough is smooth… oil bowl , cover and let raise till doubled.. about an hour



Once dough is risen remove from bowl and knead for about a minutes…




In a large pot add your salt and baking soda and turn on high



Divide into 8 to 16 equal portions… I say 8 for large sandwiches and 16 for sliders




Pull and stretch into  shapes of your choosing…  DH thinks the “hotdog” buns are better, I think the rolls are prettier..



Once your water is at a full boil add two rolls. Boil for about 1 to 2 minutes on each side



With a slotted spoon place rolls on a plate and score the tops, sprinkle with salt and then place on a well greased pan




Repeat with the rest of the rolls



And bake at 400 for 25 minutes.



I had left over pulled pork with mine today… 


  

Recipe:


Ingredients:

7 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
1 package instant yeast
1 1/2 cups warm milk
1 cup warm water
4 tablespoons melted butter
For the Water bath: 2 quarts water, 1 tablespoon salt, 3 tablespoons baking soda


Instructions:

Combine the flour and salt. Set aside.
Combine the warm water,sugar and yeast. Allow to rest for 5 to 10 minutes.
Add the butter and warm milk to the yeast mixture.
In the bowl of a stand mixer fitted with a dough hook, combine the wet and dry ingredients and knead until thoroughly combined and pulling away from the sides of the bowl. Knead by hand for 1-2 minutes. Spray the bowl and return the dough to the bowl. Cover and allow to rise until doubled in size.
Once raised, punch down and knead for 1 minute. Cut dough into 8 even pieces. Form into balls by pulling and tucking under the edges. Allow to rest 15 minutes.
Preheat oven to 400.
Bring the water, salt and baking soda to a rolling boil. Place 2 buns into the pot, and boil on each side for 1 minute. Remove from water with a slotted spoon and then score the tops in a cross with a sharp knife. Sprinkle with coarse salt, if desired. Place on a well greased baking sheet.
When all buns have been boiled, bake for 25-30 minutes until brown. Serve and enjoy!

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