I have these on my food blog if you want to see how yummy they look!
http://tinyurl.com/5x2njx
Bavarian Pretzel Rolls
1 1/3 cups warm water
2 tablespoons warm milk
2 1/2 teaspoons yeast
1/3 cup light brown sugar
2 tablespoons butter, melted
4 cups flour
kosher salt
1/2 cup baking soda
In a small bowl if using a bread machine, or in the bowl of a
standing electric mixer fitted with a dough hook, mix a 1/3 cup of
the warm water (105-115 degrees) with the yeast and let stand until
foamy.
Add the remaining cup of warm water along with milk, sugar & melted
butter and swirl to dissolve the sugar. (If using a bread machine add
mixture to bread machine at this point and continue). Add flour and
mix on dough cycle or med-low speed. Remove dough from bread machine
once it forms a nice a firm, pliable dough ball. Add more flour if
necessary.
Turn dough out onto a lightly floured table and knead for 2 minutes.
Roll into a 2 foot long log and cut into 12 even pieces. Cover dough
with plastic and a damp cloth and let sit for 10 minutes. Pat dough
into rolls or form knots and arrange on a lightly floured surface
about an inch apart and cover with lightly oiled plastic wrap. Let
the pretzels rest for an additional 30 minutes.
Preheat the oven to 425°. Lightly oil 2 baking sheets.
In a large stockpot, bring the cold water to a rolling boil and add
baking soda.
Drop two rolls into the boiling water and boil for no more then 30
seconds, turning once. Carefully remove with tongs or slotted spoon
and hold above pot and let drain. Sprinkle lightly with salt. Repeat
with the remaining rolls.
Arrange rolls on the oiled baking sheets and bake on the upper and
middle racks of the oven for about 8-10 minutes, or until browned all
over; shift pans from top to bottom and back to front halfway
through, for even baking.
Let rolls cool on the baking sheets for about 5 minutes, then
transfer them to a rack.
Serve warm or at room temperature.
Taken from A Year in the Kitchen blog
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