Pretzel Rolls

Heat milk and butter in a saucepan or the microwave until the temperature reaches 130 degrees.
Add the heated milk and butter to a stand mixer with the dough hook attached.
Add in honey, yeast and salt and stir to combine. Let sit for 5 minutes to bloom yeast.
Add in flour, 1 cup at a time on low speed. If dough is still sticking to the bottom add more flour.
Knead the dough for 5 minutes in the stand mixer. (If you do not have a stand mixer knead by hand)
Shape into a ball and place the dough in a large bowl lightly coated in oil.
Cover with a kitchen towel and place in a warm area until the dough doubles in size. Usually takes about an hour.
Punch down the dough. Divide the dough into 6 rolls. (You can do smaller or larger rolls depending on your use). Cover and let the rolls rest for an additional 15 minutes.
Meanwhile preheat oven to 400°F. Line a baking sheet with a silicone baking mat. Set aside.
Boil water in a large pot. (Make sure to give yourself extra room. Baking soda will make the water foam up and rise) Add in baking soda.
Drop rolls into the water making sure not to over crowd the pot. Cook for 2 minutes and remove with a slotted spoon and place onto the prepared baking sheet. Make sure the rolls do not touch.
Combine the egg and water and whisk until combined. Brush the rolls with egg wash.
Cut two slits in the top of each roll. You can do crosswise or side by side.
Sprinkle the rolls with salt, poppy seeds and sesame seeds.
Bake for 15-20 minutes or until golden brown.
Remove from the oven and allow them to cool for a couple of minutes on the baking sheet and serve!

Ingredients

Optional Toppings

Instructions

Notes

Nutrition Information