http://une-bonne-vie.blogspot.com/2010/08/pretzel-rolls.html
In a small container, mix yeast with warmed milk and let rest for 10 minutes.Whisk 5 3/4 cups of flour and teaspoon of salt in a large bowl.
Add canola oil and warmed water to yeast mixture. Pour into bowl with flour and salt. Knead in the bowl until dough is mostly smooth. Only add more flour if your dough cannot be easily handled. The dough will be somewhat stiff. Cover the bowl with a dish towel and put in a warm place to rise for one hour.
Punch down dough and knead in bowl for one minute. Cut dough into 15 pieces. (Cut more pieces if you would like smaller size rolls.) Form balls by pulling the dough under. Place on a well-greased surface. Let the dough balls rise for 15 minutes.
While the dough balls are rising, preheat the oven to 400 degrees and get the pretzel "bath" ready. In a large pot, bring water, salt, and baking soda to a rolling boil. Plunge three dough balls into the water and let them "poach" for 1 minute total. Using a slotted spoon, transfer them to a well-greased baking sheet. With a serrated knife, cut 2-3 lines across each roll and sprinkle with coarse sea salt. Bake for 20 to 25 minutes, or until pretzels are a rich brown. These are best eaten the same day they are made.
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Serving Size: 1 Serving (402g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 1536 | ||
Calories from Fat: 1367 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 151.9g | 203 % | |
Saturated Fat 94.3g | 472 % | |
Monounsaturated Fat 40.3g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 394.4mg | 121 % | |
Sodium 1301.2mg | 45 % | |
Potassium 176mg | 5 % | |
Total Carbohydrate 40.5g | 12 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 38.9g | ||
Protein 8.4g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1536
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