Baking Essentials Awesome Pretzel Rolls Recipes

Steps:

• Warm the milk in a small saucepan until a thermometer registers 110 degrees F. Pour into a medium bowl; sprinkle with the yeast and let soften, about 2 minutes. Sprinkle with the sugar and set aside until foamy, about 5 minutes.
• Combine the flour and fine salt in the bowl of a stand mixer fitted with the dough hook. With the mixer on low speed, add the yeast mixture and butter and mix until the dough is slightly smooth and soft but still sticky, about 2 minutes. Coat a large bowl with cooking spray; add the dough, cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour.
• Generously coat a baking sheet with cooking spray. Turn the dough out onto a lightly floured surface. Stretch into a 16-inch-long log, about 2 inches wide; cut into 8 even pieces. Roll and stretch each piece into a 6-inch-long rope, then wind into a coil; tuck the end underneath. Transfer the rolls to the baking sheet and cover with plastic wrap. Let rest at room temperature 15 minutes, then refrigerate until slightly puffed, about 2 hours.
• Preheat the oven to 400 degrees F. Fill a large pot or deep skillet with 3 inches of water. Add the baking soda and 1/4 cup coarse salt and bring to a boil. Add half of the rolls and cook until slightly puffed, about 1 minute, flipping halfway through with a slotted spoon. Recoat the baking sheet with cooking spray and return the rolls to the baking sheet. Repeat with the remaining rolls. Brush the rolls lightly with the beaten egg, then sprinkle with coarse salt.
• Transfer to the oven and bake until the rolls are deep golden brown, 18 to 20 minutes, rotating the baking sheet halfway through. Transfer to a rack and let cool 10 minutes on the pan, then remove the rolls to the rack to cool completely.

Steps:

• 1. PREP/PREPARE
• 2. You can make the dough by kneading it using your hands or use a stand mixer fitted with a dough hook. In this recipe, we will be using a stand mixer to do the initial kneading and then finish it off by hand.
• 3. Gather your ingredients (mise en place).
• 4. Add the butter, coconut sugar, yeast, and salt to the bowl of a stand mixer fitted with an S-Blade. Then, throw in about 4 cups of flour, and whisk to combine.
• 5. Set the mixer to low speed and slowly add the warm milk.
• 6. Increase the speed, allow the ingredients to blend together. Eventually the dough will begin to climb the hook and pull away from the sides of the bowl.
• 7. You will probably need to add more flour; just a tablespoon or so at a time, and occasionally stop the mixer to scrape down the sides.
• 8. Add about a tablespoon of non-flavored oil (grapeseed, vegetable) to a bowl, then add the dough, turn to coat the dough in the oil, cover, and allow to rise until doubled in size.
• 9. Depending on the temperature of your kitchen this should take 60 - 90 minutes.
• 10. Lightly dust a clean surface with some flour and knead the dough until it is smooth and elastic, about 4 - 5 minutes.
• 11. It should be a bit tacky, but not overly sticky. Add more flour, a bit at a time, until achieving the correct results.
• 12. Divide the dough into equal portions, and form into balls. As you can see, I got 10 rolls/buns.
• 13. Roll the dough balls between your hands, until they are round and smooth, and then place them on a parchment-lined baking sheet. Keep them about 1.5 inches (3.8cm) apart from each other.
• 14. Allow them to rest and rise, until they look something like this photo. As you can see mine are just about touching each other.
• 15. Place a rack into the middle position and preheat the oven to 450f (230c).
• 16. While they are rising add about 6 inches (15.2cm) of water into a large saucepan and bring to the boil.
• 17. When it hits the boil slowly add the baking soda, a little at a time, until completely dissolved.
• 18. Using a large slotted spoon or spatula, slowly lower one or two of the buns into the boiling water. Wait 30 seconds, flip, wait another 30 seconds, then place onto the parchment-lined baking sheet.
• 19. Repeat for the other rolls.
• 20. Whip the egg with a few drops of water and brush the tops of the buns. Then, using a sharp knife or lame, cut the distinctive cross into the tops of each one of the buns.
• 21. Add to the preheated oven until the buns are a deep brown, about 18 - 20 minutes.
• 22. Let rest for 5 - 7 minutes before using.
• 23. PLATE/PRESENT
• 24. Cut open and add your favorite fillings. Enjoy.
• 25. Keep the faith, and keep cooking.