LAUGENBROTCHEN (PRETZEL ROLLS)
These are traditional German bread rolls made from pretzel dough- so the dough can also be used to make pretzels (Brezen). A Betty Bossi recipe. Preparation time includes rising time. Dough could initially be done in the breadmaker.
Provided by Chickee
Categories Yeast Breads
Time 2h25m
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- Mix the first 6 ingredients together and knead to a soft dough, about 10 minutes.
- Then let it rest in an oiled bowl, covered, until the dough has doubled in size (about 1 hour).
- Form into 14 bread rolls/pretzels/croissants. Place on baking paper well spaced, and allow to rise again (about 20-40 minutes).
- Mix the water, salt and bicarb in a stainless steel pan and bring to the boil. Take it off the heat.
- Take the risen bread rolls, and using a slotted spoon, dip them one by one in the bicarb water, drain well and set back on the paper.
- Cut slits in the bread rolls with a sharp knife and sprinkle with extra coarse salt.
- Bake for 20-25 minutes in the middle of a preheated 200 degree Celcius oven.
Nutrition Facts : Calories 187.9, Fat 2.5, SaturatedFat 1.4, Cholesterol 5.8, Sodium 2353.2, Carbohydrate 35.3, Fiber 1.4, Sugar 0.5, Protein 5.3
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