Soft Pretzel Style Rolls
Soft, chewy rolls topped with a sprinkle of salt
Ingredients
For the rolls:
- 1/2 tbsp instant yeast
- 1 tbsp oil
- 1 cup milk warmed gently so it isn't cold, just don't make it too hot or you will kill the yeast
- 3/4 cup water
- 1 tsp salt
- 4 cups AP flour give or take a little
For the glaze:
- 2 cups water
- 1 tsp baking soda
- 1 tbsp sugar
Instructions
- Combine the water, baking soda and sugar. Microwave for a minute or two until the sugar dissolves and stir well. Set aside.
- Combine the rest of the ingredients in the bowl of a stand mixer and mix on medium low until the dough comes together into a cohesive ball. The dough should be soft and supple but come together after mixing for a few minutes. If it is too dry, add water a tbsp at a time until it is soft. If it is too wet, add flour a tbsp at a time until you reach the right consistency.
- Knead the dough until it passes the window pane test and is smooth. Place in a greased bowl or dough bucket and let it rise for about an hour, or until doubled in size.
- Divide the dough into 12 pieces on a lightly floured counter and roll each into a ball (watch a video on youtube on making rolls to see how to correctly roll the dough balls). Place on a parchment lined baking sheet and cover with greased plastic wrap. Heat the oven to 450 and allow the rolls to rise another 30-40 minutes.
- Brush with the water mixture and top with salt. Slash the rolls two times if you like. Place in the oven and bake for 15-20 minutes until fully baked and browned on top. I use an instant read thermometer to check my dough temp so as not to overbake. They are done when the internal temp is above 200 degrees.
- If you'd like these to be more dense/pretzel consistency, you can place the dough balls in lightly boiling water for a minute first before baking as you do with actual pretzels and bagels.
Tried this recipe?Let us know how it was!