Pretzel Rolls
Pretzel Buns
1 cup milk
1 1/4 ounce package of active dry yeast
1 T packed brown sugar
2 1/2 cups flour, plus more for dusting
1 t fine salt
2 T unsalted butter at room temperature
Cooking spray
1/2 cup baking soda
1/4 cup coarse salt, plus more for sprinkling
1 large egg, lightly beaten
1. Warm the milk in a small saucepan until a thermometer registers 110 degrees. Pour into medium bowl; sprinkle with yeast and let soften, about 2 minutes. Sprinkle with the sugar and set aside until foamy, about 5 minutes.
2. Combine the flour and fine salt in a bowl; Add the yeast mix and butter and mix until starts to come together. On a floured surface, need the dough until it is slightly smooth and soft but still sticky. Coat large bowl with cooking spray; add dough, cover with towel or plastic wrap and let rise at room temperature until doubled in size, about an hour.
3. Generously coat baking sheet with cooking spray. Turn dough out onto lightly floured surface. Stretch into a 16 inch long long, about 2 inches wide, cut into 8 pieces. Roll and stretch each piece into a 6-inch long rope, then wide into a coil, tucking the end underneath. Transfer rolls to baking sheet and cover with towel or plastic wrap. Let rest at room temperature for 15, then refrigerate until slightly puffed, about 2 hours.
4. Preheat oven to 400. Fill large pot or deep skilled with 3 inches of water. Add the baking soda and the coarse salt and bring to a boil. Add half of the rolls and cook until slightly puffed, about 1 minute, flipping halfway through. Re-coat the baking sheet with cooking spray. Repeat with the remaining rolls. Brush rolls with beaten egg then sprinkle with coarse salt.
5. Transfer to oven and bake 18-20 minutes, rotating the baking sheet halfway through. Transfer to a cooling rack and let cool for 10 minutes on the pan, then remove the rolls to rack and let them cool completely.
Source: Food Network Magainze
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