Pretzel Rolls

One of my sons had a 3 friends over today.  I had originally made these rolls to go with tonight's Simple Crockpot Pot Roast... (January 5, 2013)  They were a huge success! One of my son's friends liked these so much, that he ate two , told me he was full and asked if he could take one home.  I was happy to oblige.  (He wanted me to give the recipe to his mother)  Needless to say,  I have none left for dinner.  These rolls are much softer then pretzels, and they only have the faint flavor.  I personally don't think one needs to add salt to the top of the rolls. I would have doubled the batch, only I ran out of yeast. 

Makes 8


2  1/4 teaspoons active dry yeast
1 cup warm water
1/2 cup sugar
2  1/2 cup flour (plus more if needed)
1 teaspoon salt
7 cups water
1/2 cup baking soda
Coarse salt for sprinkling

• In a large bowl, combine yeast, warm water and sugar.  Mix until yeast is dissolved
• Let stand for 5 minutes
• Add flour gradually until a soft dough forms
• Turn dough out onto a clean surface and knead until elastic and smooth
• Place in a lightly oiled bowl. cover and let rise in a warm place until doubled.  (about 1 hour)
• Preheat oven to 400 degrees
• Lightly spray a large baking sheet with nonstick spray
• Place water and baking soda in large sauce pan until it forms a rolling boil
• Punch dough down onto a clean, floured work surface
• Separate dough into 8 pieces.  Knead until elastic
• Shape into rolls
• Drop 1 roll into boiling water at a time
• Boil for 1 minute, remove using a slotted spoon
• Transfer to a prepared baking sheet
• Repeat process
• Sprinkle coarse salt (optional) and bake until golden brown (12+ minutes)
• Cool slightly before serving

-Queenie Cuisine