Makes: 24 Rolls
Time: 15 min prep, 2 hr 20 min resting,
10 min boiling, 25 min baking
Dough:1 tablespoon instant yeast
2 tablespoons canola or vegetable oil
2 cups warm milk (about 100-110 degrees F)
1 1/2 cups warm water (about 100-110 degrees F)
2 teaspoons salt
6 1/2 - 8 1/2 cups unbleached all-purpose flour
Water Bath & Extras:
3 quarts water
1 tablespoon sugar
1/2 cup baking soda
Coarse salt for sprinkling
Instructions:
In the bowl of an electric mixer, stir together the yeast, oil, milk and water.
Add the salt and two cups of the flour. Add more flour gradually until a soft dough that clears the sides of the bowl is formed and knead for 3-4 minutes. You may not need to use all the flour.
It is similar in texture to bagel dough and should be slightly more stiff and less sticky than, say, roll dough, but definitely still soft and not overfloured.
Transfer the dough to a lightly greased bowl, cover it with greased plastic wrap and let it rise until doubled in size (1-2 hours).
Portion the dough into 24 pieces and roll each piece of dough into a ball (for hamburger buns: after you roll it into a ball, flatten it quite a bit so it will be wider rather than taller.)
Lay out the rolls on lightly greased parchment or a lightly floured counter. Make sure the dough balls won't stick! Let them rest for 15-20 minutes.
Transfer the dough to a lightly greased bowl, cover it with greased plastic wrap and let it rise until doubled in size (1-2 hours).
Portion the dough into 24 pieces and roll each piece of dough into a ball (for hamburger buns: after you roll it into a ball, flatten it quite a bit so it will be wider rather than taller.)
Lay out the rolls on lightly greased parchment or a lightly floured counter. Make sure the dough balls won't stick! Let them rest for 15-20 minutes.
Preheat the oven to 425 degrees F.
While the dough rests, bring the water, sugar and baking soda to a boil in a large 6 quart saucepan.
Working with one piece of dough at a time, carefully take it off the parchment or counter, flip it over in your hand and pinch the bottom to form a little pucker and help the dough form a nice, taut ball. Take care not to deflate the dough; you should pinch just the very edge of the dough.
Place 3-4 dough balls in the boiling water and boil for 30 seconds to 1 minute on each side (the longer you boil, the chewier the baked pretzel roll will be).
With a slotted spoon, remove the dough from the boiling water and let the excess water drip off into the pan. Place the boiled dough balls onto parchment lined baking sheets.
Using a very sharp knife or scissors, slice 2-3 cuts into the top of each unbaked roll about 1/4-inch deep or so. It's important to use a very sharp blade so that it cuts the dough without deflating it. It's ok if the dough looks wrinkly and kind of funny. It will work itself out during baking. Lightly sprinkle each dough ball with coarse salt.
Bake for 20 minutes until the rolls are golden brown. Flip the rolls over and bake for 5 more minutes to ensure the bottoms aren't soggy.
While the dough rests, bring the water, sugar and baking soda to a boil in a large 6 quart saucepan.
Working with one piece of dough at a time, carefully take it off the parchment or counter, flip it over in your hand and pinch the bottom to form a little pucker and help the dough form a nice, taut ball. Take care not to deflate the dough; you should pinch just the very edge of the dough.
Place 3-4 dough balls in the boiling water and boil for 30 seconds to 1 minute on each side (the longer you boil, the chewier the baked pretzel roll will be).
With a slotted spoon, remove the dough from the boiling water and let the excess water drip off into the pan. Place the boiled dough balls onto parchment lined baking sheets.
Using a very sharp knife or scissors, slice 2-3 cuts into the top of each unbaked roll about 1/4-inch deep or so. It's important to use a very sharp blade so that it cuts the dough without deflating it. It's ok if the dough looks wrinkly and kind of funny. It will work itself out during baking. Lightly sprinkle each dough ball with coarse salt.
Bake for 20 minutes until the rolls are golden brown. Flip the rolls over and bake for 5 more minutes to ensure the bottoms aren't soggy.
Remove from the oven and place on a cooling rack.
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