CARAMELIZED ONION PRETZEL ROLLS WITH CARAWAY SEEDS

CARAMELIZED ONION PRETZEL ROLLS WITH CARAWAY SEEDS image

Yield 8 rolls

Number Of Ingredients 17

Ingredients

2 tablespoons unsalted butter
2 small yellow onions, cut into 1/4-inch dice (about 2 cups)
1 teaspoon kosher salt
1 cup warm water (105 to 115 degrees F)
1 package active dry yeast
2 3/4 cups bread flour, plus more for dusting
1 teaspoon granulated sugar
2 teaspoons vegetable oil, plus more for greasing
1/8 cup pretzel salt or other coarse salt
1 tablespoon caraway seeds, lightly crushed
1/4 cup baking soda
German mustard, for serving, optional
** finishing prep...
Line 1 baking sheet with a dry towel & another baking sheet with a silicone mat. Bring 8 cups of water to a boil in a deep straight-sided skillet & stir in the baking soda. Boil 4 of the rolls, flipping in the water, 1 minute, & transfer to the towel-lined baking sheet usinga slotted spoon. Repeat with the remaining rolls. Let the rolls dry for 1 minute before transferring to the parchment-lined baking sheet & sprinkling with the caraway salt.
Bake the rolls on the top shelf of the oven until deep golden brown, 10 to 12 minutes, and then switch to the bottom shelf and continue baking until cooked through, 2 minutes longer.
Let the rolls rest 10 minutes on the baking sheet. Serve warm, with good German mustard or use as rolls for various sandwiches.
Cook's Note: For miniature buns, divide the dough into 16 pieces and roll each into a ball. Reduce the baking time for the miniature buns to 8 minutes on the top rack of the oven.

Steps:

Melt butter in a small skillet over med heat. Add onions & 1/2 tsp of the salt; cook until softened & caramelized, 18-20 minutes. Transfer to a small bowl; cool completely. Pour water into the bowl of a mixer with the bread hook & sprinkle in the yeast. Let the mixture rest until it bubbles, 4-6 minutes. Sift together the flour, sugar & remaining 1/2 tsp salt into a large bowl; stir. Add the flour mixture & caramelized onions & mix on the lowest speed until the dough comes together. Increase the speed to med & mix until the dough is elastic & smooth, 6-8 minutes. Grease a large mixing bowl with 1 tsp of the oil. Form the dough into a ball & place in the bowl, gently turning until coated. Cover with a clean, damp towel & let rest in a warm place until the dough rises 1 1/2 times in size, 35-40 minutes. Line a baking sheet with parchment paper & evenly coat it with the remaining oil. Set aside. Transfer the dough to a clean, lightly-floured surface. Punch down the dough & knead until smooth & no longer sticky, 6 to 8 minutes. The dough should spring back when you lightly press it with a finger. Divide the dough into 8 equal pieces, about 4 ounces each, & form into 4" long rolls with slightly rounded, tapered ends. Place the rolls on the prepared baking sheet, making sure there is enough room between each to allow it to double in size. Cut three 1/4" deep diagonal slashes across the top of each roll, then cover with a damp towel and set in a warm place to rise until the rolls almost double in volume, 20-25 minutes. Place one rack on the very top shelf of the oven & another on the bottom shelf. Preheat the oven to 425. Stir together the pretzel salt & caraway in a small bowl. **SEE ABOVE FOR REST OF PREP Served with Sauerkraut & Bratswurst and German Potato & Ham Salad Oct 25, 2014