Pretzel Rolls

We had some beer brats that we were going to cook for dinner and needed something to go with them. I decided to made pretzel rolls as pretzels go great with German sausage. I used an eight loaf mini loaf pan to form the shapes although you can shape them with your hands as well.

They tasted great with lovely, soft interiors to hold plenty of mustard and the brats.

Pretzel Rolls

1 1/4 cups warm water
1 tablespoon unsalted butter, cut into small pieces
1/2 teaspoon salt
3 cups unbleached all-purpose flour
3 tablespoons nonfat dry milk
1-1/2 teaspoon instant yeast

3 quarts water
1/4 cup baking soda
1 tablespoon coarse salt

Add first 6 ingredients to bread machine in order given. Select dough cycle. When dough cycle completes, remove dough from pan to a floured surface.

Divide dough into 8 portions and make into ovals. Allow to rest for 30 minutes.

Preheat conventional oven to 400 degrees F.

Meanwhile, prepare water bath by bringing the 3 quarts of water to a boil. Add baking soda – it will foam up but when it subsides, drop rolls into the boiling water. Cook 30 seconds, then flip and boil for another 30 seconds.

Remove rolls to a wire rack to drain and then move to a well-greased cookie sheet or mini loaf pans. Use a sharp knife to slice a line into the top of each roll about 1/2 inch deep. Sprinkle with coarse salt.

Bake 20-25 minutes, rotating pan midway through. Rolls will be golden brown on top and will sound hollow when done.

Remove rolls to a wire rack to cool completely before serving.

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