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Title: Pretzel Rolls
Yield: 8 Servings

Ingredients

  2 3/4 c  bread flour
      1 pk dry yeast
      1 ts salt
      1 ts sugar
      1 ts celery seed
      1 c  hot water; plus
      2 tb hot water
      1    water solution:
      8 c  water
    1/4 c  baking soda; ( yes )
      2 tb sugar
      1    egg white glaze
      1    coarse salt

Instructions

Here is an unusal recipe for a cross between soft pretzel and a roll. The
technique may remind you of bagel making!

Combine flour, yeast, salt, sugar and celery seeds and add enough water to
form a smooth elastic dough . This may be done by hand or food processor.
If using the food processor, process all one minute or so and if done by
hand knead dough 5 minutes or until smooth , soft and pliable dough. Let
dough rise double in a greased covered bowl.When double, punch down and
divide into 8 pieces, rolling each piece into a ball. Using a serrated
knife, cut an " X " in top center of each ball. Cover with a tea towel and
let rise double. Bring 8 cups of water to a boil and add the baking soda
and sugar ( water will foam ). Carefully place 4 rolls in the water and
cook 30 seconds. Lift out with slotted spoon and place on a cornmeal lined
baking sheet. Repeat with remaining rolls. Brush rolls with an egg white
glaze ( 1 white mixed with a tsp+ of water ) and sprinkle with coarse salt
if desired. Bake in a preheated 35 oven till browned, about 20 to 25
minutes. Cool on rack 10 minutes before serving. Note: boiling of rolls
must be done to insure the soft pretzel like texture. Best served warm and
the day made. May freeze if desired. Yummy with honey mustard!

makes 8

Joan,"Flour Power" >From: LIR119@delphi.com
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

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