Pretzel Rolls or Buns

I really love the texture of these buns when you ‘Pretzel’ them.  Glossy on top and oh so soft in the middle.  Perfect sandwich rolls, and surprisingly much simpler than you would have thought them to be.   Perfect for your summer BBQs!

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Pretzel Buns
makes 8

4 ½ cups organic strong white flour
2 1/2 teaspoons active dry yeast
1 teaspoon salt
1 tablespoon granulated sugar
1 ½ cups warm water
2 tablespoons melted butter
butter to grease bowl
flour, for dusting
Cornmeal
8 cups water
1/4 cup baking soda
2 tablespoons sugar
1 egg, beaten to blend (glaze)
Coarse salt

This recipe  was originally written to make the dough in a food processor, but you can easily do it by hand or in a stand mixer.
Combine flour, yeast, salt, and 1 tablespoon sugar in food processor and blend (using dough blade or regular blade). With machine running, gradually pour butter and hot water through feed tube, adding enough liquid to form smooth elastic dough. Process 1 minute to knead.

Grease a large bowl with butter. Add dough to bowl, turn to coat. Cover bowl with plastic wrap, then a towel; let dough rise in a warm draft-free area until doubled in volume, about 1 hour.
Prepare a baking sheet by covering with parchment paper. Set aside.
Punch dough down and knead on lightly floured surface until smooth. Divide into 8 pieces. Form each dough piece into ball (about 5 ounces each). Place dough balls on prepared sheet, flattening each slightly.

Pretzel Rolls1

Meanwhile: Preheat oven to 375°F. Prepare another baking sheet by covering it in parchment and sprinkling it with cornmeal. Set aside. Prepare and set aside beaten egg.
Bring 8 cups water to boil in an 8 quart pot, . Add baking soda and 2 tablespoons sugar (water will foam up). Add 4 rolls and cook 30 seconds per side. Using slotted spoon, transfer rolls to prepared sheet. Repeat with remaining rolls.
Brush rolls with beaten egg. Sprinkle rolls with coarse salt, poppy seeds or sesame seeds. Slash tops with a sharp knife. Bake rolls until brown, about 25 minutes. Transfer to cooling rack and cool 10 minutes. Serve rolls warm or room temperature.

This recipe is from the Slow Roasted Italian