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Pretzel Rolls with Cheesy Mustard Dipping Sauce

  • Makes: 16 rolls  
  • Freezes: excellent 
  • Preparation Time: 20 min + 80 min rising 
  • Cooking Time: 29 minutes 

Ingredients

Pretzel Rolls

1 tsp 5 mL granulated sugar

½ cup 125 mL warm water (105°-115°F/40°-56°C)

1 pkg 8 g / 2 ¼ tsp active dry yeast

1 cup 250 mL warm water (105°-115°F/40°-56°C)

2 tbsp 30 mL packed brown sugar

2 tsp 10 mL salt

3 ½ cups 875 mL Robin Hood® Best for Bread Flour Homestyle White

12 cups 3 L water

½ cup 125 mL Baking Soda

2 tbsp 30 mL granulated sugar

2 tbsp 30 mL Egg whites

1 tbsp 15 mL coarse salt

Cheesy Mustard Dipping Sauce

1 ½ tbsp22 mL butter

1 ½ tbsp22 mL Robin Hood® Original All Purpose Flour

1 tsp5 mL salt

1 cup250 mL grated cheddar cheese

1 tsp5 mL Dijon mustard

Directions

  Pretzel Rolls

  1 Dissolve sugar and water in a large bowl of an electric mixer. Sprinkle in yeast. Let stand 10 minutes, stir well.

  2 Add warm water, brown sugar, salt and 3 cups (750 mL) flour to dissolved yeast mixture.  Using dough hook attachment beat dough on low speed until flour is incorporated. Increase speed to medium and continue beating for 5 minutes. If necessary, add more flour to make a soft dough which leaves the sides of the bowl.

  3 Knead dough on a floured surface, adding more flour as necessary, until no longer sticky (about 5 minutes). Place in a lightly greased bowl. Cover with plastic wrap and a tea towel.

  4 Rise in warm place (75°-85°F/24°C-29°C) until doubled in size, about 60 minutes.

  5 Line two baking sheets with parchment paper. Punch down dough. Divide into 16 pieces and form into balls. Place on prepared baking sheets.  Using sharp scissors cut an X in centre of each roll. Cover with towel and let rise until doubled in size, about 20 minutes.

  6 Preheat oven to 375°F (190°C). Bring 12 cups (3 L) water to a boil in a large stock pot.  When rolls have doubled in size, slowly add baking soda and sugar to boiling water. Water will foam up. Boil 4 rolls at a time for 1 minute.  Remove from water with slotted spoon, drain and place back on baking sheets. Brush with egg white and sprinkle with coarse salt.

  7 Bake in preheated oven until brown, about 20 to 25 minutes. Cool on wire cooling rack.

  Cheesy Mustard Dipping Sauce

  8 Carnation® Simple White Sauce: Melt butter in medium saucepan.  Add flour and cook over low heat stirring for 1 minute.

  9 Whisk in evaporated milk and salt. Bring to a boil, lower heat and cook for 5 minutes, stirring occasionally until sauce has thickened.

  10 Cheesy Mustard Sauce: Add cheese and mustard. Stir until cheese has melted.

Tip(s)

Sauce can be refrigerated for up to 2 days. Just reheat before serving.


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