Soft pretzel rolls

Name: Soft pretzel rolls
Total time: 8700 s
Yield: 16 servings
Cuisine: American
Ingredients: 1 tbsp instant yeast; 2 cup warm milk; 1 1/2 cup warm water; 2 tbsp canola oil; 2 tsp salt; 7 cup all-purpose flour or more as needed, up to 8 c.; 1 course salt for sprinkling; 3 quart water; 1/4 cup baking soda; 1 tbsp honey

kate @cook_3478240

Wanted a good chewy pretzel roll with no additives. Found this one. Will make lots of these for sure. From Mel's kitchen cafe blog online.

kate @cook_3478240

Wanted a good chewy pretzel roll with no additives. Found this one. Will make lots of these for sure. From Mel's kitchen cafe blog online.

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Ingredients

2 hours 25 mins

16 servings

1 tbspinstant yeast
2 cupwarm milk
1 1/2 cupwarm water
2 tbspcanola oil
2 tspsalt
7 cupall-purpose flour or more as needed, up to 8 c.
1course salt for sprinkling
boiling water
3 quartwater
1/4 cupbaking soda
1 tbsphoney

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Steps

2 hours 25 mins

1

Mix yeast, milk and water. Let yeast proof for five minutes
2

Add flour, oil and sAlt, mix well. Add more flour to make soft dough so it comes off sides if bowl.
3

Knead a few minutes. Dough should not be sticky and should be resilient.
4

Cover and rise til doubled.
5

Portion into 16 rolls. Let rest while you boil water honey and baking soda. Preheat oven to 425.
6

When water is at a rolling boil, drop in roll, with wet underside pinched up to make a tight ball. Drop in 4 rolls at a time, for 30 seconds per side. The longer they boil the chewier they get. Strain out and place on greased baking sheet.
7

Once you have them all boiled, slash the tops ( here I will be brushing with melted butter) and then sprinkle with salt.
8

Bake for 22 min. Or until crust is well browned. May take up to 24 min. Cool on pans and enjoy!