Wednesday, February 8, 2012
Salted Pretzel Rolls
As promised, here’s the recipe for the Pretzel Roll Buns used in yesterday’s burger post! Not only were they awesome on the Bacon Jalapeño Jack Burgers, I’ve since made guacamole burgers and they were great on those as well. As I mentioned in the burger post these are the perfect combination of a burger bun and a homemade pretzel. They are strong & sturdy, so they don’t mush under pressure. They’ll hold up the strongest burger, but they don’t taste dry at all. I’ve never made homemade buns of any other kind, but I have made homemade pretzels. (Laugh at the photo all you want, but those babies were delish.) When making these I was wondering how much like a bun they would turn out, because the process of making them is so similar to just making pretzels. The best part was I didn’t have to make any lame attempts at forming pretzels. I was delighted upon first bite to discover they really are a hybrid between a bun & a pretzel!
Now, I haven’t tested a way to adjust this, but we found them to be a bit too much bun for the burger. Instead of just slicing the buns in half I would actually slice out a portion from the middle. The middle would later be using for snacking, as it was too delicious to throw away. But, I am wondering if perhaps I should try and make 9 or 10 buns next time. Or would that yield too small of a bun width wise? The “manly” solution would of course be to just make the burger bigger. If you figure this out, please report back. Either way, these are buns worth making!
Pretzel Roll Buns
Yield: 8 large rolls
Prep Time: 20 min active time + 1 1/2 hours rise time
Cook Time: 15-20 min
1 ½ cup warm water (110°F)
1 package active dry yeast (not instant rise yeast)
2 teaspoons sugar
4-½ cups unbleached all-purpose Flour
2 teaspoons Kosher salt
4 tablespoons unsalted Butter, melted
¼ cups baking soda
1 whole egg, lightly beaten
Pretzel Salt, for sprinkling
In the bowl of your stand mixer (fitted with the dough hook attachment), add the water, yeast, and sugar. Stir and let rest 5-10 minutes until foamy (mine didn't look all that foamy but still turned out).
Add the flour, salt, and melted butter and mix using the dough hook until combined well. Cover with a plastic wrap (or a towel) and allow to rise in a warm place for 1 hour or until doubled in bulk. Punch the dough down and turn it onto a lightly floured clean surface.
Line 1 large sheet pan with parchment paper and set aside. Cut the dough into 8 pieces (4 1/2 - 5 ounces each). To shape the dough "take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand."
Place the ball on the prepared baking sheet pinched seam side down, with at least 1” between each roll. I like to stagger mine: 2 rolls side by side, then one down one row but between the two in the top row... Then 2 more side by side, followed by one down a row but between the 2 in the top row... etc (this will fit all 8 on one cookie sheet). Cover with a towel and allow to rest in a warm place for 30 minutes until they rise & double (mine didn't rise a whole lot).
Preheat oven to 425°F and place oven rack in the middle position. In a large saucepan, bring 2 quarts of water to a low boil. Remove from heat and slowly add the baking soda, place back on heat and lower to a simmer.
Place 2-3 of the rolls at a time into the poaching liquid, seam side down. Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds. Remove with a slotted spoon to the same prepared sheet pan, seam side down. Repeat with the remaining rolls.
Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely & then prinkle each roll with a little pretzel salt. Using a sharp straight edged knife, cut a slash (or 2) -or- an “X” shape in the top of each roll. Bake the rolls in the preheated oven for 15-20 minutes. Serve hot!