#Twelve Loaves June 2013: Buns

I am baking again with the #Twelve Loaves ladies again!  This month we are making buns!  Yeah! Fabulous bread in individual sizes.  Now I can justify eating more right? :)

What the Twelve Loaves Ladies are Baking!

Raspberry Cream Cheese Brioche Pockets from That Skinny Chick Can Bake

Sweet Hawaiian Slider Buns from Try Anything Once

Vienna Hoagie Buns from Magnolia Days

Blackberry Buns from Cake Duchess

Hamburger Buns from Ma Che Ti Sei Mangiato

Spaccatini from Karen´s Kitchen Stories

Focaccia Buns from A Baker´s House

Homemade Pretzel Rolls from A Handful of Everything
Macadamia Coconut Buns from Vintage Kitchen

My Mother-in-Law was here visiting and offered to help me make something for my post! I was excited to bake with her since she is a fabulous cook :) She is a fan of the Costco Pretzel rolls and I had been wanting to try to make some too. This is the recipe that we developed.  I hope you love it!

Print Recipe

Homemade Pretzel Rolls

1 cup water
2/3 cups evaporated milk
1 Tbsp yeast
1/3 cup brown sugar
2 Tbsp butter, melted
4 cups bread flour
kosher salt/pretzel salt

8 cups cold water
1/3 cup baking soda

Heat the water and evaporated milk to 110˚F.  I microwaved it in 30 second increments until I reached the desired temperature, but you could heat it in a small sauce pan also.  In a large mixing bowl or Kitchen Aid Add the water and milk mixture.  

Then add the brown sugar, and melted butter.  

Attach the bread hook and mix until combined. Add 1 cup of flour and the yeast and mix well. 

 Add two more cups of flour and mix until it is all incorporated.  

Keep the mixer going on low speed (2) for about 4-6 minutes adding the remaining cup of flour a little at a time (I used about 3/4 of a cup) until you have a nice stable dough that is smooth and elastic.  

Lightly flour a flat work surface and roll the dough into a log.  Slice into 12 equal pieces and shape into small ovals/circles/rectangles.  Line two baking sheets with parchment paper and preheat the oven to 425˚F.   Place six rolls on each baking sheet well spaced from each other.  

Cover with a towel and raise for 30-45 minutes.  

About 10 minutes before the rolls are done rising pour 8 cups of cold water into a large pan and bring to a boil.  After the water is boiling add in the 1/3 cup of baking soda.  It will foam up.

Place 2 rolls in the boiling water and let cook for 30 seconds flipping half way through the cooking time.  

Remove with a slotted spoon.  Allow the excess water to drain off and then place back onto the lined baking sheet.  Repeat with the remaining dough.  

With a bread knife slice an x about 1/4" into the tops of the rolls and then lightly sprinkle with the kosher or pretzel salt.  

Bake for 5 minutes.  Rotate the pans so the baking sheet that was on the top moves to the bottom and the baking sheet that was on the bottom moves to the top.  Bake for another 5 minutes or until the rolls are golden brown.  Remove to a cooling rack.

These were fabulous dipped in soup.  They would also be a great sandwich bun.  I had one with Nutella spread on it which was great. And my boys just ate them plain for a snack!  The only thing I wish I had done differently would have been to double the batch!

Thank you Sue for helping me!

Look for me linking up @ these great Parties!

#TwelveLoaves June: Summer Buns. 

Summer is all about lazy mornings and easy lunches. Outside barbecues and lots of grilling! Share your favorite summer bun recipe (sweet or savory). Let's get baking!

Want to join the #TwelveLoaves group? It's easy!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone's posts. Please make sure that your bread is inspired by the theme!

2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.

3. Have your Twelve Loaves bread that you baked this June 2013, and posted on your blog by June 30, 2013.

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