Prep 20 mins
Cook 1 hr 30 mins
One of my favorite treats is a sandwich made on Whole Foods' Pretzel Bread. I'm also a huge bagel fan and today with the intention of baguettes in mind, I could full commit. So I made 1/2 bagels and 1/2 rolls. Delish!
- 1 1⁄3 cups water, warm
- 2 tablespoons nonfat milk, warm
- 2 1⁄2 teaspoons active dry yeast
- 1⁄3 cup light brown sugar
- 2 tablespoons butter, melted
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 3 quarts water
- 3⁄4 cup baking soda
- In a small bowl if using a bread machine, or in the bowl of a standing electric mixer fitted with a dough hook, mix a 1/3 cup of the warm water (105-115 degrees) with the yeast and let stand until foamy.
- Add the remaining cup of warm water along with milk, sugar & melted butter and swirl to dissolve the sugar. (If using a bread machine add mixture to bread machine at this point and continue). Add flour and mix on dough cycle or med-low speed. Remove dough from bread machine once it forms a nice a firm, pliable dough ball. Add more flour if necessary.
- Turn dough out onto a lightly floured table and knead for 2 minutes. Roll into a 2 foot long log and cut into 12 even pieces. Cover dough with plastic and a damp cloth and let sit for 10 minutes.
- Pat dough into rolls and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap. Let the rolls rest for an additional 30 minutes.
- Preheat the oven to 425°. Lightly oil 2 baking sheets.
- In a large stockpot, bring the cold water to a rolling boil and add baking soda.
- Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once. Carefully remove with tongs or slotted spoon and hold above pot and let drain. Sprinkle lightly with salt. Repeat with the remaining rolls.
- Arrange rolls on the oiled baking sheets and bake on the upper and middle racks of the oven for about 8-10 minutes, or until browned all over; shift pans from top to bottom and back to front halfway through, for even baking.
- Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a rack.