Mmmm Pretzel Rolls!

I got this recipe awhile back from one of the Yahoo Groups I am in - ABMtalk.

I made these last week for sandwiches and they are just so good. I adapted it to a bread machine but I am sure you could make them in a standing mixer or food processor (the dough anyway.)

2-1/4 cups bread flour (must be bread flour)

1 envelope quick rising yeast (I used SAF Perfect Rise)

1 tsp salt

1 tsp sugar

1 cup plus 2 tsp warm water (can't be over 110 degrees or the yeast will die)

cornmeal

8 cups water

1/4 cup baking soda

2 tbsp sugar

1 egg white, beaten to blend

coarse salt

Combine bread flour, yeast, salt, sugar and water in the pan of your bread machine and set on DOUGH. Run dough cycle. Let dough rise again in bread pan, covered, and let it rise until doubled in bulk.

Remove to a floured work surface. Punch down and then divide into 8 pieces. Form each dough piece into a ball. Place dough balls on a prepared baking sheet (a sheet pan covered with either parchment paper or a Silpat liner). Make an X with a serrated knife in the center of each roll. Cover with a towel and let dough balls rise until almost doubled in bulk, about 20 minutes.

Preheat oven to 375 degrees. Grease another baking sheet and sprinkle with cornmeal. Bring 8 cups of water to a boil in a large saucepan. Add baking soda and 2 tbsp sugar (water will foam up) and add 4 rolls at a time, x side up. Cook for 30 seconds and then flip them. Boil for another 30 seconds and then remove with a slotted spoon. Transfer to prepared sheet. Arrange X side Up. Repeat with remaining rolls.

Brush rolls with egg white glaze. Sprinkle generously with coarse salt and bake, about 25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or at room temperature.

Yield: 8 rolls

Source: Mel, ABMtalk 3/2/12