Pretzel Hot Dog Rolls
Line a large baking sheet with parchment paper. Set aside. In the bowl of a stand mixer fitted with the dough hook attachment add the milk, brown sugar, butter & yeast. Whisk until combined.
Ingredients
- 1 1/2 cups whole milk, warm to touch
- 3 tablespoons light brown sugar, packed
- 3 tablespoons unsalted butter, melted
- 2 ¼ teaspoon Fleischmann’s Quick Rise Yeast
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 cup baking soda
- Egg wash, to finish
- Coarse salt, to finish
Method
Line a large baking sheet with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the dough hook attachment add the milk, brown sugar, butter & yeast. Whisk until combined.
Add the flour & salt. Knead until dough is smooth & elastic, about 6 to 8 minutes. Cover & let rise for 30 minutes.
Divide dough into 8 equal portions. Shape each portion into a smooth ball & roll into a 6-inch rectangle. Tightly roll to create the bun shape. Cover & let rise for 15 minutes.
To a large pot over medium heat bring water to a gentle simmer & add baking soda. Working in batches, boil the rolls for 30 seconds.
Transfer to prepared baking sheets. Brush generously with egg wash & finish with coarse salt.
Bake at 400(f) degrees for 15 to 20 minutes, until golden. Let cool completely.
