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Pretzel Rolls




Source of Recipe


4 on 4


List of Ingredients




2 3/4 cups bread flour
1 envelope quick-rising yeast
1 teaspoon salt
1 teaspoon sugar
1 teaspoon celery seeds
1 cup Hot Water -- (about) plus 2 tbsps (125F to 130F)
Cornmeal
8 cups water
1/4 cup baking soda
2 tablespoons sugar
1 egg white -- beaten to blend (glaze)
Coarse salt



Recipe



Combine bread flour, 1 envelope yeast, 1 tsp salt, 1 tsp sugar and celery
seeds in food processor and blend. With machine running, gradually pour hot
water through feed tube, adding enough water to form smooth elastic dough.
Process 1 minute to knead. Grease medium bowl. Add dough to bowl, turning to
coat. Cover bowl with plastic wrap, then towel; let dough rise in warm
draft-free area until doubled in volume, about 35 minutes.

Flour baking sheet. Punch dough down and knead on lightly floured surface
until smooth. Divide into 8 pieces. Form each dough piece into ball. Place
dough balls on prepared sheet, flattening each slightly. Using serrated
knife, cut X in top center of each dough ball. Cover with towel and let
dough balls rise until almost doubled in volume, about 20 minutes.

Preheat oven to 375°F. Grease another baking sheet and sprinkle with
cornmeal. Bring 8 cups water to boil in large saucepan. Add baking soda and
2 tbsps sugar (water will foam up). Add 4 rolls and cook 30 seconds per
side. Using slotted spoon, transfer rolls to prepared sheet, arranging X
side up. Repeat with remaining rolls.

Brush rolls with egg white glaze. Sprinkle rolls generously with coarse
salt. Bake rolls until brown, about 25 minutes. Transfer to racks and cool
10 minutes. Serve rolls warm or room temperature. (Can be prepared 6 hours
ahead. Let stand at room temperature. Rewarm in 375°F oven 10 minutes.)

Description:
"These really do taste like pretzels, but they're shaped like regular dinner
rolls. Quick-rising yeast makes them a cinch to prepare, and boiling them
before baking is the secret to their superb texture." Serving Size : 8