Pretzel Buns You Have To Try

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Pretzel Buns

"Buns that taste and appear like smooth pretzels! Not too hard to make, those buns are excellent for sandwiches or as a side (specifically with steak!). Try them with burgers crowned with Swiss cheese and honey mustard!"

Ingredients :

4 half teaspoons lively dry yeast
1 teaspoon white sugar
half of cup warm water
2 cups warm milk
6 tablespoons vegetable shortening
2 eggs
6 cups all-motive flour, divided
1 tablespoon vegetable oil
1/four cup white sugar
1 half of teaspoons salt
1/2 cup baking soda
four cups water
1/four cup melted butter
sea salt

Instructions :

Prep : 1H30M	Cook : 12M	Ready in : 1H53M

Sprinkle the yeast and 1 teaspoon sugar over half of cup of warm water in a small bowl. The water need to be no more than one hundred stages F (40 tiers C). Let stand for five mins until the yeast softens and begins to shape a creamy foam.
Add milk, shortening, eggs, oil, 3 cups flour, 1/4 cup sugar, and 1 1/2 teaspoons salt. Blend with an electric mixer on medium velocity until smooth. Mix in last three cups of flour by way of hand, half of cup at a time, blending nicely after each addition. When the dough has pulled collectively, flip it out onto a floured surface, and knead till smooth and elastic, approximately 5 minutes. The dough can be sticky.
Lightly oil a large bowl, then vicinity the dough within the bowl and turn to coat with oil. Cover with a light cloth and allow upward thrust in a warm region (eighty to 95 levels F (27 to 35 levels C)) until doubled in extent, about 1 hour. Uncover the dough and punch it down.
Preheat an oven to 350 ranges F (one hundred seventy five stages C).
Pull off baseball length quantities of dough and roll into "snakes" about 6 inches long. Roll every "snake" right into a spiral to provide the tops some texture. Set each formed bun apart.
Mix the baking soda and 4 cups hot water in a bowl. The baking soda does now not want to dissolve completely. Dip each bun in the baking soda answer before placing on a baking sheet. Brush each bun with melted butter and sprinkle with sea salt. Bake in the preheated oven until brown, 20 to 25 mins. Cool on a wire rack or brown paper bag.

Notes :

Reynolds® parchment can be used for less difficult cleanup/elimination from the pan.

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