Pretzel Rolls

I love baking fresh rolls...but I don't always have the time. This recipe however, is a small gift to the world of breadmaking. No waiting for the dough to rise...

These rolls, twisted into a pretzel shape, are delicious eaten warm from the oven with a thin layer of butter.



Pretzel Rolls

1 package rapid-rise yeast
1 and 3/4 cups warm water
1 tablespoon sugar
4 and 1/2 cups all-purpose flour
2 teaspoons salt (plus extra to sprinkle on top)
1 egg yolk

*Dissolve sugar in the warm water. Add yeast and let sit for 5 minutes. In a large bowl, mix the flour and salt together. Add the yeast mixture to the flour mixture and mix together (you will have to use your hands). When the flour has absorbed the liquid, turn the dough out onto a floured surface and knead for 5 minutes. Divide the dough into 16 equal pieces. Shape each piece into an 8 inch (20 cm) long thin roll and twist into a pretzel shape. Place 8 rolls on each of two lined cookie sheets. In a small bowl, mix together the egg yolk and 1 teaspoon of water. Brush the egg mixture over the top of each of the rolls. Bake at 425F for about 15 minutes. Makes 16 pretzel rolls.