Laugen Brotchen
(German Pretzel Rolls - recipe belongs to Fleischmann's)
coarse salt - if desired to sprinkle on top
Dough:
1 cup milk
2 tablespoons butter
2 tablespoons brown sugar
1 envelope Rapid Rise Yeast
2 teaspoons salt
3 cups all-purpose flour, more as needed.
Boiling Solution:
3 quarts water
3/4 cup baking soda
Egg Wash:
1 egg
1 teaspoon water
Anti-stick material:
Parchment paper Some cornmeal
Directions:
1. Heat milk and butter until warm; the butter will not completely melt. (I heat for one minute in the microwave). Combine with undissolved yeast and brown sugar in a large mixer bowl. Stir in salt and 2 cups flour, beat for 3 minutes (I just stir). Gradually add enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic (8-10 minutes). Place in greased bowl, cover and let rise for 1 hour, or until doubled in size.
2. Preheat oven to 400 degrees F. Combine boiling solution and bring to boil. Use a large pot, as this creates lots of splatter.
3. Punch dough down and divide into eight equal portions. Roll each piece into a tight, smooth ball. Boil each piece in the solution for 2 minutes. Lift out with a slotted spoon and place on a wire rack. Allow to drip dry for about 5 minutes. Line a cookie sheet with parchment paper, and sprinkle generously with cornmeal. Place buns on the parchment paper.
4. Brush with egg wash and if desired, sprinkle with a coarse salt. With a super sharp knife, cut a cross on top of each bun. Bake for 15 minutes. Then reduce the temperature to 350 F and bake an additional 10 - 15 minutes, until the buns are evenly browned. (Should be dark brown on top). Remove and cool on a wire rack.
Day old pretzels are not nearly as good! Eat these as soon as possible, while still fresh and yummy. Warm buns served with butter - super yummy. When cold, good with butter, salami or ham and a slice of cucumber. When day old or worse, heat in microwave for a few seconds. Don't store in airproof bag or container, as the salt will absorb the moisture.
