Pretzle Rolls

Pretzel Rolls!!

1 packet of active dry yeast
1 cup of hot water, at least 120 degrees
4 1/2  cups of flour, all purpose
4 tablespoons of butter, salted
2 teaspoons of sugar
2 teaspoons of salt
1 egg, lightly beaten
1/4 cup of baking soda
1 teaspoon of olive oil
1 table spoon of salt, course ground for the top of the rolls

So these are my new favorite to use as buns, I even experimented with shaping it into a hot dog bun.

Empty packet of yeast into a large mixing bowl, pour hot water into bowl, at least 120 degrees with the sugar and let sit until the yeast becomes active. Usually takes 4-5 minutes. While your waiting for the yeast to work, in a small sauce pan melt butter on a low heat, be careful not to burn the butter. Once the yeast has become active you can add the flour, salt and melted butter. Mix dough till smooth, if your dough is too wet add flour. I find it easier to knead the dough on a smooth surface like the counter or a cutting board, make sure you sprinkle flour on the surface so the dough doesn't stick. In a bowl put the olive oil in and spread around with a paper towel. Put the dough in the bowl and cover with a thin kitchen towel. The dough needs to rise for 1 hour in a warm area. I usually put it in my oven, I don't turn it on, it is just a climate that works for breads.
After the hour is up, punch dough down, sprinkle flour on the same surface you used in the beginning and let dough rest for a few minutes. Letting the dough rest makes it easier to shape and knead. Once the dough has rested, knead all the air out of it. Start making any size ball you would like, it all depends on what your making these for. I vary the size from small to large. If I am just making a roll, i make the balls a bit smaller, if I am looking for a bun I make them a bit bigger. After you have made the balls put them on a baking sheet lined with parchment paper. Cover them with a towel and stick them in the oven, still in the off position. They need to rise for another 30-45 minutes.
Take rolls out and turn oven on to preheat at 425 degrees. In a medium sauce pan add 5 cups of water, bring to a low boil add baking soda before you get it to boil... doing it after proves to be very messy. while the water is coming to boil, whip egg in a small bowl. Drop rolls in the water 1-2 at a time, they only need about 1 minute in the water, flip after 30 seconds. Use a slotted spoon to get them out and put them on the parchment paper baking sheet again. Using a sharp knife, cut a shallow X on the top of the roll. Brush roll with the egg wash and sprinkle salt on top. Put in the oven and cook for 15-18 minutes. The tops should be a deep golden brown, you will want to watch them as to not burn them. You will love these as anything, we generally don't wait for a burger or sandwich meat to eat them, we just grab the mustard out of the fridge and scarf them down.