Amazing Soft Pretzel Rolls
"As with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I've added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be. For this pretzel dough, you are going for a slightly stiffer dough than regular roll dough (but it should still be soft and not overfloured)...."
INGREDIENTS
•
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 cups unbleached all-purpose flour
•
3 quarts water
•
1 tablespoon sugar
•
1/4 cup baking soda
•
Coarse salt for sprinkling
Comments & Reviews
Just A Pinch Sweepstakes