baking essentials: awesome pretzel rolls

How To Make baking essentials: awesome pretzel rolls

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  1

  PREP/PREPARE
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  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.
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  3

  Gather your ingredients (mise en place).
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  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.
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  Set the mixer to low speed and slowly add the warm milk.
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  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.
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  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.
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  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.
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  Depending on the temperature of your kitchen this should take 60 – 90 minutes.
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  Lightly dust a clean surface with some flour and knead the dough until it is smooth and elastic, about 4 – 5 minutes.
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  It should be a bit tacky, but not overly sticky. Add more flour, a bit at a time, until achieving the correct results.
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  Divide the dough into equal portions, and form into balls. As you can see, I got 10 rolls/buns.
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  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.
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  Allow them to rest and rise, until they look something like this photo. As you can see mine are just about touching each other.
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  Place a rack into the middle position and preheat the oven to 450f (230c).
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  While they are rising add about 6 inches (15.2cm) of water into a large saucepan and bring to the boil.
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  When it hits the boil slowly add the baking soda, a little at a time, until completely dissolved.
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  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.
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  Repeat for the other rolls.
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  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.
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  Add to the preheated oven until the buns are a deep brown, about 18 – 20 minutes.
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  Let rest for 5 – 7 minutes before using.
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  PLATE/PRESENT
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  Cut open and add your favorite fillings. Enjoy.
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  Keep the faith, and keep cooking.
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