Pretzel Rolls (Laugenbroetchen)

Recipe by: Ingeborg Moritzen

Servings: 15

Prep time: 0:00

Categories: Bread, German, Yeast Bread, German

Item	Amount	Measure	Note
water	1	cup
butter	1	tablespoon
bread flour	3 1/2	cups
salt	1	teaspoon
sugar	1	tablespoon
milk	1	cup
yeast	2	teaspoons

Make a yeast dough out of the above mentioned ingredients.Let prove for 20 minutes in a warm place. Beat the dough on the kitchen table and let prove

for another 15 minutes. Divide the dough into 15 parts and form rolls. Let prove for another 10 minutes. Meanwhile fill a saucepan with a wide opening with water and some salt (mixture must taste real salty) and bring to boil. Depending of the size of the saucepan give one or more rolls at a time into the boiling water. When they show up on the surface lift them up by a skimmer and give them on a dry kitchen towel. Then you place them on a baking sheet lined with baking paper, and cut them crosswise on top and sprinkle them with some coarse salt.

Preheat the oven to 400° - 425° F and bake the rolls in the middle of the oven for about 30 minutes.

Greetings from Germany,
Ingeborg.

Instead of salt water you can also use 2 pts. of a 5% sodium hydroxide. In Germany you get this in a chemist shop or you make it yourself by dissolving 15 grams of bicarbonate of soda in 2 pts. of water. But in this case don't forget to dispose it as soon as you are finished with it so that no kids can get hold of it.