Pretzel Rolls

My family loves pretzels. No matter which family member's house we are at, there is always a big container of pretzels on top of the fridge or counter (except my house, oddly enough)! Hot pretzels are even better, in my eyes. When I started seeing recipes for pretzel rolls, I thought it was an awesome idea and added it to my list of recipes to try. Fast forward to a few weeks ago when I had planned on making a kielbasa and sauerkraut dinner. Rather than buying rolls from the store to serve the sausage on, I thought it would be a great pairing to make pretzel rolls. I chose this recipe from Pennies on a Platter.  These rolls didn't last long in my house.  They were great with dinner, but they were equally as good as a snack, just as pretzels would be!

3/4 cup Water
1 teaspoon Yeast
2 1/4 cup Flour
2 tablespoons Butter, melted then cooled to room temperature
1 teaspoon Sugar
1 teaspoon Salt
1/4 cup Baking Soda
1 Egg, beatend
Kosher/Pretzel Salt for tops

In the bowl of a stand mixer, combine the water, yeast, flour, butter, sugar, and salt.  Using the dough hook attachment, mix the ingredients, then knead at medium-high speed for 1 minute.  Shape the dough into a ball and place it back in the mixing bowl.  Cover with a clean kitchen towel and let it rise for 1 hour, or until it doubles in size.  Transfer the dough to a lightly floured surface.  Separate into 4 equal portions (for hamburger buns) or 8 equal portions (for dinner rolls).  Form into balls by pulling the sides to the center and pinching to seal.  Place the formed rolls, seam side down, onto a parchment/silicone mat lined baking sheet.  Cover with the towel and allow to rise again, for about 30 minutes.  Heat the oven to 425 degrees.  In a large sauce pan, bring 2 quarts of water to a boil, then add the baking soda.  Boil each roll for about 1 minute, flipping over after 30 seconds.  Place the boiled rolls back onto the lined baking sheet, seam side down.  Brush the tops with beaten egg, then lightly sprinkle with salt.  Cut a shallow "X" into the center of each roll, then bake for 15-20 minutes.  Serve warm or at room temperature.

*The rolls can be frozen for later use.  Once they cool to room temperature, place them in a freezer bag.  To thaw, microwave for 30 seconds.