Happy New Year friends! I hope your holidays were wonderful! We had a very relaxing Christmas season, in fact we are still on holiday. My boys don’t go back to school until January 9th, crazy, huh? We aren’t complaining though:)
Do you have leftover ham from your New Years Day dinner? In my family we traditionally have ham, and just like always we have lots of yummy leftovers for sandwiches. Unfortunately, I guess did not make enough rolls this year, because we did not have any leftovers of those. That is when I thought of a wonderful pretzel roll recipe that was perfect for sandwiches. I had made them way back in September. I had even took pictures, but forgot to post. So I whipped up another batch yesterday and thought it was high time to share! Do you ever see pretzel rolls at your local Costco? I do and we love them, but they were expensive! $6 for a dozen is an awful price for rolls when you have a family of hungry boys who can eat them all in one meal:) I decided I could make them myself After doing some research, and trying a few recipes, I settled on this one. They were wonderful and honestly my family thought they were better than Costcos. Wooo hoo!!
FYI: these are a dense and heavy roll. I am thinking that if you let them raise longer they would be lighter. The pretzel rolls are Costco that I was trying to copycat are also heavy and dense.
submitted by Melanie~thesisterscafe.com
2 1/2 cups milk, slightly warmed
1 cup water, slightly warmed
1 teaspoon salt
3 tablespoons canola oil
2 T. sugar
2 T. active dry yeast
6 – 7 1/2 cups unbleached, all-purpose flour (I ended up using 9 c. total)
Coarse sea salt for sprinkling
7 cups water
1 tablespoon salt
4 tablespoons baking soda
I used my Bosch for this recipe. If you have a smaller mixer you may want to cut the recipe in half. 9 c. of flour may be too big of a batch for a smaller mixer, plus it made almost 30 rolls. That is a lot of rolls! You can freeze them for another day though. First place all the liquid, salt, oil, sugar and yeast into the bowl. Stir and then I added 7 c. of flour. Mix on low until the flour is combined. You want the dough to pull away from the sides of the bowl. Slowly added 2 more cups of flour. Be careful you do not want your dough too stiff. With the dough hook on your mixer, let the dough knead for a few minutes–making a nice smooth dough. Remove the bowl from mixer and cover with a cloth and let rise in a warm place for approx. 1 hour or until the dough has doubled in size. I like to use my oven–before you put the bowl in the oven, turn it on for a few minutes and then TURN IT OFF.
Punch down dough and dump the dough onto a baking mat or greased counter top. Pull the dough together and divide into rolls. I usually end up with about 24-30 good sized rolls–a little larger than golf ball sized. Form balls by pulling the dough under. Place on a well-greased surface. Let the dough balls rise for 15 minutes.
Here’s a little secret… To get the perfect pretzel look with the white slits in the top of your rolls DO NOT SLICE YOUR ROLLS UNTIL AFTER THE BATH. The part of the dough that touches the water will turn dark brown. If you slice your rolls after the bath, that tender dough underneath will stay white while baking. Don’t worry about wrinkly dough or ruining the rolls. Once they’re in the over all those wrinkle will disappear as they bake.
While the dough balls are rising, preheat the oven to 400 degrees and get the pretzel “bath” ready. In a large pot, bring water, salt, and baking soda to a rolling boil. Plunge three dough balls into the water and let them “poach” for 1 minute total. Using a slotted spoon, transfer them to a well-greased baking sheet. With a serrated knife, cut 2-3 lines across each roll and sprinkle with coarse sea salt. Don’t be timid here. They rolls will look better after baking if you make slits with some good deep slits! You can egg wash the rolls before you bake them, but I usually don’t. You could also cover them in butter after they come out of the oven, if you want–I normally don’t do that either, but I know it would be yummy:). Bake for 20 to 25 minutes, or until pretzels are a rich brown. These are best eaten the same day they are made. If you can’t eat all those rolls, just cover them or pop them in a ziploc. When you are ready to serve them again, simply put them back in a preheated 350′F oven and give them 2-3 minutes and they will be all toasty and perfect again! This works great for defrosted rolls if you store them in your freezer.
Recipe Source: Clawson Live