Day 4 of 7


CIMG1220Living in Germany, I learned to appreciate the wonders of bakeries and cafes.  They weren’t just a place to buy your coffee and donuts as you bolt to work because you forgot breakfast.  They were  like a coffee shop.  It was a communal meeting place where people would indulge in a delicious bread or sweet treat paired with a small cup of coffee.  Some would socialize, others sit and read, or simply watch the world go by.  I fell in love with them.

A common German staple from beer gardens to bakeries is the pretzel.  Browned to perfection, crunchy on the outside, a sprinkling of salt, and that chewy delicously soft inside.  There is nothing like it.  Something that I had never seen elsewhere is a variation of the pretzel into a pretzel roll.  Amazing.  Who would have thought right?  Well, it was about time I brought this heaven-in-the-form-of-a-roll to my kitchen.  And it worked well too!  These rolls tasted like pretzels and rea;;y hit the spot for lunch.  They did not come out as beautiful as I had hoped, but I promise you the taste was not compromised.

Ingredients (dough):

  • 1 cup milk
  • 2 tablespoons butter or margarine
  • 2 tablespoons brown sugar
  • 1 envelope Fleischmann’s® RapidRise Yeast
  • 2 teaspoons salt
  • 3 cups all-purpose flour, or more as needed

Boiling Solution:

  • 3 quarts water
  • 3/4 cup baking soda

Egg Wash:

  • 1 egg
  • 1 teaspoon water

Directions (1 hr 49 min):

  1. Heat milk and butter until warm (100 degrees to 110 degrees F); the butter will not completely melt. Combine with undissolved yeast and brown sugar in a large mixer bowl. Stir in salt and 2 cups flour, beat for 3 minutes. Gradually add enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size.
  2. Preheat oven to 400 degrees F.
  3. Combine boiling solution and bring to a boil. Punch dough down and divide into 8 equal pieces. Form each piece into a tight, smooth ball. Boil each roll in the solution for 2 minutes, turning after 1 minute. Remove loaves from pot using a slotted spoon and place on a greased baking sheet.
  4. Brush with egg wash and cut a cross in the top. Bake for 15 minutes then reduce the temperature to 350 degrees F and bake an additional 10 to 12 minutes until the loaves are evenly browned. Remove from pan and cool on a wire rack.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s