I have to admit I LOVE bread, the only problem is that avoiding high fructose corn syrup is a must and a challenge, especially when buying bread. Paying four or five dollars for a loaf is a budget breaker. Why do I want to avoid high fructose corn syrup? For one it’s GMO and two its bad for you. Why it’s in bread I don’t know (my theory is to get you to eat more thus buy more).
I needed to make my own it’s so much cheaper. Well my sister and brother-in-law are letting me borrow (for as long as I need it)their bread machine so I was stoked! Last night I tried it out for the first time. I decided to make pretzel rolls using the dough cycle, I’m a bit lazy and don’t like to knead. I shaped them into buns baked them and we had Grass fed beef burgers with chevre on pretzel rolls Yum! I made smaller ones too and they make great snacks especially when you add Lusty Monk Mustard. Lusty Monk is locally made in Asheville. Tomorrow I’m trying out a multi grain honey oat bread. I’ll let you know how it turned out!
Bread Machine Pretzel Rolls
Use organic or GMO free whenever possible
1-1/8 cup (9 ounces) warm water
1 tablespoon organic or grass fed unsalted butter, cut into small pieces
½ teaspoon salt
3 cups (13 ounces) unbleached all-purpose flour
3 tablespoons nonfat dry milk
1-1/4 teaspoon instant or bread machine yeast
coarse or ground sea salt
2 quarts water
¼ cup baking soda
1 tablespoon salt
- Add all dough ingredients to bread machine in order given.
- Select dough cycle.
- Open lid and check dough after a few minutes. It should be a slightly sticky ball.
- Allow dough cycle to completes (dough will rise inside machine)
- Remove dough from pan to a floured surface.
- Divide dough into desired sized portions and make into balls.
- Allow to rest for 15 minutes.
- While dough is resting preheat conventional oven to 400 degrees F.
- Prepare water bath add soda and salt to water and bring to a boil.
- Gently press each ball into a flat bun-like shape.
- Drop each bun into your boiling water bath.
- Cook 30 seconds, then flip and cook another 30 seconds.
- They will be wrinkly like a raisin.Remove each bun to a cookie sheet covered with a silicone mat, parchment paper or that is well greased. These buns are very sticky.
- Use a serrated knife or very sharp knife or razor blade to slice an X into each bun about ½ inch deep.
- Sprinkle with sea salt.
- Bake 20-24 minutes.
- Remove buns to a cooling rack, do this as soon as you pull them out of the oven or they may stick.
- When cool, slice if using for sandwiches or just eat as a snack with some Lusty Monk Mustard!
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