So…I have come to the conclusion that Pinterest can be dangerous, in more than one way I am sure but in this case I’m talking about the food section. I would advise that if you are hungry, DO NOT browse the food section. Everything looks amazing and I want to eat it all and now my stomach is yelling at me to go get something to eat and I keep telling it that I can’t because I’m working but it just isn’t listening. Dangerous… dangerous, I tell ya! Now I want to go home and bake and cook and make a mess of my kitchen.
But, alas, here I am at the kids belts office, dreaming about eating delicious food, while I share with you this recipe for Pretzel Rolls that I came across on Pinterest. I’m excited to try these out. I had pretzel rolls at Red Robin back in October when they were running their Oktoberfest specials and they were amazing. I am hoping these turn out just as good!
6 – 7 1/2 cups unbleached, all-purpose flour
1 teaspoon salt
3 tablespoons canola oil
2 teaspoons active dry yeast
2 1/2 cups milk, slightly warmed
1 cup water, slightly warmed
Coarse sea salt for sprinkling
7 cups water
1 tablespoon salt
4 tablespoons baking soda
In a small container, mix yeast with warmed milk and let rest for 10 minutes.Whisk 5 3/4 cups of flour and teaspoon of salt in a large bowl.
Add canola oil and warmed water to yeast mixture. Pour into bowl with flour and salt. Knead in the bowl until dough is mostly smooth. Only add more flour if your dough cannot be easily handled. The dough will be somewhat stiff. Cover the bowl with a dish towel and put in a warm place to rise for one hour.
Punch down dough and knead in bowl for one minute. Cut dough into 15 pieces. (Cut more pieces if you would like smaller size rolls.) Form balls by pulling the dough under. Place on a well-greased surface. Let the dough balls rise for 15 minutes.
While the dough balls are rising, preheat the oven to 400 degrees and get the pretzel “bath” ready. In a large pot, bring water, salt, and baking soda to a rolling boil. Plunge three dough balls into the water and let them “poach” for 1 minute total. Using a slotted spoon, transfer them to a well-greased baking sheet. With a serrated knife, cut 2-3 lines across each roll and sprinkle with coarse sea salt. Bake for 20 to 25 minutes, or until pretzels are a rich brown. These are best eaten the same day they are made.
It seems like it might be a bit tedious to put together, but I am thinking that this will be a great Sunday recipe and I am sure the payout will be worth it!