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Pretzel Buns

Reggie Dwork <reggie@jeff-and-reggie.com>
Thu, 09 May 2013 19:22:31 -0700
v113.n018.6
* Exported from MasterCook *

                                 Pretzel Buns

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads/Muffins/Rolls
                  Low Fat                         Want to try

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2 1/2           cups  all-purpose flour
    2               cups  bread flour
    2 1/4      teaspoons  active dry yeast
    2          teaspoons  kosher salt
    1         tablespoon  granulated sugar
    1 1/2           cups  hot water -- (125F to 130F)
    2        tablespoons  melted butter
    1           teaspoon  butter -- (greasing bowl)
                          flour -- for dusting board
                          cornmeal
    8               cups  water
       1/4           cup  baking soda
    2        tablespoons  sugar
    1                     egg -- beaten to blend, (glaze)
                          coarse salt

Place 1 1/2C water and 2T butter in a heat safe bowl and microwave 
until hot (125F to 130F).  Set aside.

Combine flours, yeast, salt, and 1T 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 hr.

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 pcs. Form each dough piece into ball (about 5 oz each). 
Place dough balls on prepared sheet, flattening each slightly. Using 
serrated knife, cut X in top center of each dough ball. Cover with 
towel and let dough balls rise until almost doubled in volume, about 1 hr.

Meanwhile:  Preheat oven to 375F. Prepare another baking sheet by
covering it in parchment and sprinkling it with cornmeal. Set aside. 
Prepare and set aside beaten egg.

Bring 8C water to boil in an 8 qt pot. Add baking soda and 2T sugar 
(water will foam up). Add 4 rolls and cook 30 seconds per side. Using 
slotted spoon, transfer rolls to prepared sheet, arranging X side up. 
Repeat with remaining rolls.

Brush rolls with beaten egg. Sprinkle rolls with coarse salt. Bake 
rolls until brown, about 25 minutes. Transfer to cooling rack and 
cool 10 minutes. Serve rolls warm or room temperature.

Serves 8

Source:
    "theslowroasteditalian.com"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 326 Calories; 5g Fat (13.9% 
calories from fat); 9g Protein; 60g Carbohydrate; 1g Dietary Fiber; 
36mg Cholesterol; 2411mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 0 
Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.