Tuesday, March 25, 2014

Pretzel Rolls

These were so good!  Actually they were beyond good, Phillip said that they were the best bread I have ever made.  We all loved the crunchy shell and the nice soft center, another plus was how quick and easy these were to throw together.  These rolls were a hit in our house and I will be making them again soon. 

1 1/4 cups warm water
1 1/2 t. yeast
3 T. corn syrup
1 tsp. salt
3 to 3 1/2 cups flour
1 egg white
Kosher salt

Let the yeast, water, corn syrup, and salt sit in a medium bowl for 5 minutes.
Add the flour to create a smooth and elastic dough, kneading on the counter to get desired results.
Let the dough rise until doubled, 30 to 60 minutes.
After it has risen, divide it into 8 to 10 pieces, form pieces into a ball and set them a few inches apart on a parchment-lined or greased baking sheet.
Cover and let the rolls rise for another 30-45 minutes.
Gently cut slits in the top of the roll, brush the tops with egg white and then sprinkle generously with Kosher salt.
Bake at 425 for 10-14 minutes until golden brown.

Pretzel Rolls recipe

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